27 March 2011

Oat and Brussels Frittata

There isn't much to share about this one but these salient details:

  • I have strange cravings for Brussels sprouts more often than not.
  • Brussels sprouts are best when cooked in a frying pan over high heat, either halved or shredded
  • Eggs are delicious
Taking these facts, I sauteed some sprouts in the usual manner. Then I had a craving for something like a pancake or quiche or frittata. So I threw in eggs, rolled oats, and a dash of cheese. Somewhat surprisingly, it was delicious.
Oat and Brussels Frittata
Feeds 1
2 eggs
1/2 cup rolled oats
Handful or Brussels sprouts, chopped into pieces
Some olive oil
Grated cheese of your choice
Probably addition spices

In a frying pan heat olive oil over medium/medium high. Throw in chopped sprouts, alternating between stirring and letting them sizzle every minute or so, until they have started to scorch. Turn off heat. In a small bowl, mix 2 eggs and oats thoroughly. Add in a bit of grated cheese, plus salt and pepper. Scoop in sprouts, which should have cooled, until you've got a somewhat good volume of green things. I leave this decision to the cook. Proceed to eat the sprouts that won't be cooked in. Reheat pan on low and pour in the mixture.

Cook, covered, until you think it only needs another minute or two. Sprinkle some cheese on top, flip it, and give it the minute or two it needed on the other side. Serve with ketchup because, honestly, I didn't use enough (or any) spices.

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