This frittata with leeks and Brussels sprouts is a simple, healthy and super flavorful dish. The combination of creamy eggs with tender leeks and crunchy Brussels sprouts makes it a perfect meal for any time of day. This frittata recipe is ideal for lunch, breakfast or a light evening meal.
Frittata with leeks and Brussels sprouts
10 minutes + 30 minutes oven
What is a frittata?
A frittata is basically an Italian omelet, but slightly different. Instead of being quickly fried and rolled up like a classic omelet, a frittata is cooked slowly so the eggs stay nice and creamy. Often a variety of vegetables, cheese or meat goes through it, making it a complete meal. The beauty of a frittata is that you can put in almost anything you have in the fridge.
Frittatas are easy to make and ideal for busy days. You can eat them hot or cold, and they lend themselves well to giving leftover vegetables a second life. When combined with seasonal vegetables such as leeks and Brussels sprouts, a frittata takes on a fresh, savory flavor that appeals to everyone. The dish is also great for taking to work or school.
So frittata with leeks and Brussels sprouts is not only tasty, but also practical. By sautéing the vegetables before adding the eggs, you get a nice balance of soft and crunchy. This keeps every bite exciting and flavorful.
Leeks and Brussels sprouts as seasonal vegetables
Leeks and Brussels sprouts are true fall and winter vegetables. Not only are they healthy, but they add a nice savory flavor to dishes. Leeks have a mild onion flavor, while Brussels sprouts are somewhat sweet and nutty when prepared properly. Together in a dish like frittata with leeks and Brussels sprouts, they provide a hearty, flavorful bite. Because they are often affordable and fresh in season, they are ideal for regular use. This is how you turn a simple frittata into a nutritious and seasonal meal.
Frittata with leeks and Brussels sprouts
Frittata with leeks and Brussels sprouts is a quick, easy way to incorporate vegetables into your meal. The leeks become soft and sweet, while the Brussels sprouts add a slight bite and nutty flavor. By pouring the eggs around the vegetables and cooking them gently, you get a creamy, full-bodied texture. This dish is perfect for lunch, light supper or even brunch. You can serve it hot or take it cold later. The beauty is that frittata with leeks and Brussels sprouts is easy to customize with herbs, cheese or other seasonal vegetables for a tasty, healthy meal. Also check out this frittata with smoked salmon and green asparagus.
What you need:
-4
1 leek
300 gr sprouts
cleaned and halved
olive oil
1 tsp garlic powder
salt and pepper
7 eggs
2 tsp mustard
75 gr feta cheese
1 tsp dried thyme
1 tsp dried oregano
What to do:
1
Cut the leeks into thin rings. Clean and halve the Brussels sprouts. Heat some olive oil in a frying pan and fry the leeks in it for 2 minutes. Then add the Brussels sprouts and stir-fry for about 10 minutes. Season with garlic powder, pepper and salt.
2
Grease a (round) baking dish and divide the leeks and Brussels sprouts among the baking dish.
3
Beat the eggs with the mustard, dried thyme, dried oregano, feta and some salt and pepper. Mix everything well and then pour over the vegetables in the baking dish. Top with some additional dried herbs, salt and pepper and slide into the oven for 25 minutes. Then turn the oven to the grill setting and bake for another 5 minutes.
4
Let the frittata cool briefly before serving (lukewarm).
