Drain thoroughly
Well-drained Brussels sprouts keep the egg mixture from becoming watery. Let them steam dry briefly in the sieve after parboiling.
Italian-inspired Recipe
Brussels sprout frittata with Alpine cheese
Tender Brussels sprouts are baked in a fully set egg mixture. Alpine cheese gives the frittata flavour and parsley adds a fresh finish.
Total time
45 min
Calories
383 kcal
Servings
2 servings
Difficulty
Easy
Why this recipe works
Autumn vegetables under a golden cheese crust
Brussels sprouts can be more than a side dish. Briefly parboiled and sautéed with onion, they become the main ingredient in a simple frittata. The egg mixture cooks evenly in the oven, creating a satisfying vegetarian lunch or dinner with a short ingredient list.
Vegetarian Dinners
Autumn Recipes
Vegetables
Cheese
Recipe
Brussels sprout frittata with Alpine cheese
Parboiled Brussels sprouts meet a savoury egg mixture and golden cheese in this easy vegetarian oven dish.
Ingredients
2 servings
Method
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1
Prepare vegetables and oven
Preheat the oven to 180 °C with conventional top and bottom heat. Have a 22 cm ovenproof skillet ready. Halve the Brussels sprouts, finely dice the onion and chop the parsley.
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2
Parboil the sprouts
Parboil the sprouts in boiling water for 5 minutes. They should soften slightly but retain some bite. Drain well and let the steam escape.
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3
Sauté the vegetables
Heat the oil in the ovenproof skillet. Cook the onion over medium heat for 2 minutes. Add the sprouts and cook for 3 minutes, turning occasionally.
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4
Bake the egg mixture
Whisk the eggs with milk, salt, pepper and half the cheese. Pour over the vegetables and scatter over the remaining cheese. Bake on the middle shelf for about 20 minutes until the centre is fully set. The egg mixture must reach at least 70 °C for 2 minutes inside; bake longer if needed.
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5
Serve the frittata
Remove the skillet with oven gloves and place on a heatproof surface. Sprinkle with parsley, cut into wedges and serve immediately. The skillet handle remains hot.
Kitchen know-how
Tips for Brussels sprout frittata with Alpine cheese
Divide the cheese
Some cheese seasons the egg mixture, while the rest forms a lightly browned layer on top.
Variations
How to adapt this recipe
Replace the Alpine cheese with the same weight of medium-aged Gouda. This makes the flavour milder and changes the nutritional values.
Replace parsley with the same weight of finely sliced chives and sprinkle them over just before serving.
Nutrition per serving
383kcal
8.0 gCarbohydrates
27.8 gProtein
24.7 gFat
Values are estimates per serving and may vary depending on the ingredients, brands, portion size and preparation method used.
Frequently asked questions
FAQ about Brussels sprout frittata with Alpine cheese
Brief parboiling softens the firm sprouts. The vegetables and eggs can then finish together in the oven without the egg layer becoming too dry.
Use a skillet explicitly rated for oven use, without unsuitable plastic handles. Alternatively, transfer the sautéed vegetables to a lightly greased small baking dish and pour the egg mixture over them.
The centre should be firm and no longer wobble with liquid when the skillet moves. A thermometer helps: the egg mixture must reach at least 70 °C for 2 minutes inside.
Yes. The frittata is calculated as two main-course portions. Bread or salad goes well alongside but is not included in the nutritional values.
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