Roasted Brussels Sprouts and Mushroom Fritta
Roasted Brussels Sprouts and Mushroom Fritta is a healthy, easy to prepare brunch or dinner.
Servings: 6 -8 servings
Ingredients
- 6-8 fresh Brussels Sprouts cut in half outer skin removed
- 6-8 baby bella mushrooms sliced in half
- ¼ sliced yellow onion chopped
- 3 cloves garlic finely chopped
- 1 tbsp. olive oil
- salt & pepper to taste
- 5 eggs beaten
- ¼ cup half & half cream
- ½ tsp. garlic powder
- ¼ tsp. turmeric
- 1 cup pepper jack cheese shredded
Instructions
- Preheat oven to 400 degrees
- Meanwhile in medium mixing bowl place brussels sprouts, mushrooms, onion, garlic, olive oil and salt & pepper to taste. Give a generous stir coating all veggies.
- Place on baking sheet and roast 15 minutes.
- Remove from oven and set aside.
- Reduce oven heat to 350 degrees
- In small separate bowl combine eggs, half & half, garlic powder, turmeric, and cheese and mix well.
- Lightly grease bottom of pie pan with olive oil.
- Place roasted veggies on bottom of pan and then top with egg mixture.
- Bake in 350 degree oven 30 minutes.
- Remove from oven and allow to cool at least 10 minutes before slicing.
Notes
Can be made ahead and re-heated
Keeps covered in fridge for up to five days
Keeps covered in fridge for up to five days