Friday night’s alright for simple cooking, family catch-ups, and watching black and white movies.
But, well, this particular Friday was Halloween so none of the above happened, and we’re trying it again on Saturday!
Frittatas make for an easy to whip up dinner and a crowd-pleaser of a dish. This one uses the same base recipe as my fresh corn & zucchini frittata, but replaces the summer veggies with their autumnal cousins.
And it’s a one-pot wonder – you cook everything in an ovenproof skillet, then transfer to an already hot oven to finish baking.
I like this topped with a bit of hot sauce, but more cheese is also always welcome.
Brussels sprouts, kale, and red cabbage frittata
- 1/2 cup shaved brussels sprouts
- 1/3 cup julienned red cabbage
- 1/3 cup kale, cut into short strips
- 1 medium-sized Spanish onion, diced
- 2 t rice vinegar
- 1 t balsamic glaze
- 4 eggs
- 5 T light sour cream
- 1 cup milk
- 1/3 cup grated parmesan cheese
- olive oil
- salt, pepper
1. Preheat oven to 350F and get started on cutting all those vegetables. Shave the brussels sprouts – carefully! – on a mandolin or use a grater with a blade attachment.
2. You will use the same skillet for preparing everything in this dish. First, sauté the onion with a good amount of olive oil until golden.
Then, add in the rest of the vegetables and cook them for about 3-5 minutes, until kale has wilted. Add in rice vinegar and balsamic glaze and stir through.
3. Whisk together the eggs, milk, sour cream, and cheese. Season with salt and pepper. Pour the egg mixture over the vegetables, making sure to cover them all evenly – shake the skillet a bit, if need be. Lower heat and wait for the bottom and sides of the frittata to ‘catch’ before transferring to the oven.
4. Bake for about 25-30 minutes. Serve warm or cold.