I love breakfast and eggs and brussels sprouts and…mushrooms too so why not enjoy them all together in a frittata! Frittatas are so simple and a great way to add more vegetables to start your day. Perfect for brunch with friends or make once and you’ve got breakfast ready to grab and go for a couple of days. You could easily keep this vegetarian if you don’t have prosciutto but that salty savory kick really does add something special. Serve alone or with crispy potatoes and simply dressed greens for a complete meal.
Shiitake Mushroom + Brussel Sprouts Frittata
- 1/2 pound brussel sprouts (trimmed and quartered)
- 3 tbsp ghee
- 1 1/2 tsps salt
- 1/4 tsp pepper
- 8-10 eggs
- 1 cup yellow onions (sliced)
- 2 cups shiitaki mushrooms (sliced, stems removed)
- 2 tbsp coconut milk
- 2-3 slices of prosciutto
Place quartered brussel sprouts on baking sheet with 1 tbsp of ghee and a half tsp of salt. Broil for 4 minutes until slightly browned.
After brussel sprouts are removed, turn oven temperature to 325°.
Whisk together 8 eggs with coconut milk, 1 tsp salt, and pepper.
In a 12″ cast iron skillet, heat up 2 tbsp of ghee over medium low heat.
Cook onions for about 5 minutes. Once golden, add shiitake mushrooms and cook another 3-4 minutes. Then stir in brussel sprouts.
Pour egg mixture into skillet, add the slices of prosciutto on top, and let it cook for another 4 minutes on the stove top.
Place in the oven and bake for 30 minutes or until set.
If shiitake mushrooms aren’t your thing I would sub cremini mushrooms. If you prefer an eggier (my word!) frittata then add up to ten eggs.