Spinach and Cheddar Frittata
with Brussels sprouts

Name: Spinach and Cheddar Frittata
Cook time: 45 min
Total time: 45 min
Yield: 4
Ingredients: 8 oz Frozen chopped spinach, defrosted and drained of as much liquid as possible; 4 oz Cheese, cheddar, shredded (look for pre-shredded to save time; extra sharp cheddar is great here); 2 cloves Garlic, chopped; 8 Eggs; 3 Tbsp Milk; 1/2 tsp Salt; 1/4 tsp Black pepper; 1 Tbsp Oil, cooking; 1 lb Brussels sprouts, halved; 2 Tbsp Oil, cooking; 2 tsp Vinegar, balsamic; 2 tsp Mustard, Dijon; 2 tsp Lemon juice

Active: 25 Total: 45

Original GF Paleo Vegetarian

Spinach and cheddar are a classic pair and make for a hearty and simple weeknight frittata. Roast Brusssels sprouts at the same time for a meal you can slide into the oven and walk away from until it's done.

Ingredients

Metric

Servings:

Spinach and Cheddar Frittata:

Frozen chopped spinach - 8 oz , defrosted and drained of as much liquid as possible
Cheese, cheddar - 4 oz , shredded (look for pre-shredded to save time; extra sharp cheddar is great here)
Garlic - 2 cloves , chopped
Eggs - 8
Milk - 3 Tbsp
Salt - 1/2 tsp
Black pepper - 1/4 tsp
Oil, cooking - 1 Tbsp

Lemon-Mustard Brussels Sprouts:

Brussels sprouts - 1 lb , halved
Oil, cooking - 2 Tbsp
Vinegar, balsamic - 2 tsp
Mustard, Dijon - 2 tsp
Lemon juice - 2 tsp

Prep

Spinach - (If prepping right before cooking, get oven heating first.) Remove from bag and thaw in microwave or place bag in a bowl of warm water. Once thawed, drain out as much liquid as possible using a colander.
Cheese / Garlic / Brussels Sprouts - Prep as directed. Store separately. (Can be done up to 5 days ahead)
Eggs - Whisk together eggs, milk, salt, and black pepper.

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Make

Heat oven to 425F / 218C. Place one oven rack in the lower third and one oven rack in the upper third of the oven.
Heat a 10.5” to 12” (26 cm to 30 cm) oven-safe skillet over medium-high heat. Add oil (portion for frittata) and then spinach and garlic with some salt. Saute until garlic is fragrant and any remaining liquid in the spinach has cooked off, 2 to 3 minutes.
Pour eggs over spinach and stir to combine. Fold in cheese so that it is evenly distributed throughout the eggs.
Transfer frittata to lower rack of the oven. Bake until the top is golden and a knife inserted in the center comes out clean, 18 to 25 minutes.
As soon as the frittata is baking, toss Brussels sprouts with oil (portion for sprouts), vinegar, mustard, and some salt and pepper. Spread out on a sheet pan.
Place Brussels sprouts on the upper oven rack. Roast, shaking the pan halfway through cooking, until tender, 15 to 20 minutes (depending on size).
Toss Brussels sprouts with lemon juice.
Slice frittata and serve with Brussels sprouts on the side. Enjoy!

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Spinach and Cheddar Frittata with Brussels sprouts