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Green Peas and Brussels Sprouts Frittata



  • 8 large eggs
  • 2 Tbsp parmesan
  • 1 cup gruyere shredded and divided
  • 1/4 tsp salt
  • 1 Tbsp extra virgin olive oil
  • 1 shallot sliced
  • 2 cups Brussels sprouts shredded roughly
  • 1 cup frozen green peas thawed
  • 2 cloves of garlic minced


  • Preheat oven to 400 F.
  • Place rack in middle of oven.
  • Whisk eggs together in a medium bowl and stir in parmesan, gruyere, salt and pepper. Set aside.
  • In a small cast iron skillet, heat up olive oil over low heat.
  • Add Brussels sprouts and shallot, saute until shallots soften and Brussels sprouts begin to caramelize.
  • In a medium pot, boil salted water and add peas. About 2 minutes.
  • Remove and drain peas. Set aside.
  • Add minced garlic and saute for 40-45 more seconds.
  • Add peas to pan.
  • Pour egg mixture you set aside into pan and ensure that all ingredients are evenly distributed.
  • Cook for 60-75 seconds or until you see the edges start to set.
  • Place skillet in oven and bake until eggs set. About 15-17 minutes.
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