This is the perfect time of year for buying and consuming one of the most nutrient-dense vegetables around -- Brussels Sprouts. They are oh-so-healthy! I usually eat Brussels Sprouts with dinner but this morning I decided to get creative--I made a Brussels Sprout Fritatta.
Here's my recipe for One: Pre-heat oven to 400
12 Brussels Sprouts, sliced to 1/4" (rinsed/washed/drained)
1 teaspoon Extra Virgin Olive Oil
Just a pinch of salt and freshly ground black pepper
Toss above ingredients well in a large bowl.
Line a baking sheet with foil.
Place the prepared Brussels Sprouts on the pan and roast for 10 minutes.
In the meantime,
whisk 2 egg whites and 1 whole egg in a bowl along with 1/2 teaspoon turmeric (optional)
When Brussels Sprouts have cooked for 10-11 minutes they should start to turn brown around the edges. Now's the time to pour the egg mixture over the sprouts and bake in oven another 2 -3 minutes until the eggs cook.
Sprinkle grated cheddar cheese atop. Or for a healthier alternative sprinkle Nutritional Yeast on top.
Fold onto a plate and enjoy.