Ingredients
Scale
Frittata
- 2 tablespoons olive oil
- 12 Brussels sprouts, sliced
- 1 large onion, sliced
- 2 cups kale, torn into bite sized pieces
- ½ teaspoon freshly ground black pepper
- 9 large eggs, whisked
- Sea salt to taste
Sauce
- ½ cup flat leaf parsley, torn
- ½ cup dill, chopped roughly
- 2 tablespoons apple cider vinegar
- ½ teaspoon freshly ground black pepper
- ¼ teaspoon red pepper flakes
- ¼ teaspoon kosher salt
- 1 tablespoon olive oil
Instructions
- Preheat the broiler to high. Heat a 10 inch stainless steel skillet over medium high heat. When hot, add the oil followed by the Brussels sprouts and onion. Sauté for about 5 minutes until beginning to brown. Add the kale and cook about two minutes more. Sprinkle with pepper and pour in the eggs.
- Scrape the bottom of the pan with a metal spatula or spoon (I really just use a spoon) as the eggs cook, allowing the uncooked portion to run down and the bottom not too get too brown. Once the eggs are beginning to set, sprinkle with sea salt and broil for 1 minute. Check for doneness and continue to broil in 30 second increments until cooked to your liking. Do not walk away! It will burn.
- For the sauce, combine the parsley, dill, vinegar, peppers, salt, and oil in a bowl. Stir to combine and serve immediately with the frittata.
- Both the frittata and the sauce may be stored in an airtight container in the refrigerator for up to 3 days. The frittata may be served cold or reheated in the microwave for about 1 minute.
- Prep Time: 10 minutes
- Cook Time: 10 minutes