Recipe courtesy of Tiffani Thiessen
- 2 tablespoons olive oil
¼ red onion; sliced
½ cup Brussel sprouts; shaved
- 1 garlic clove, minced
¼ cup buttermilk
Salt & pepper to taste
- 1/4 cup feta, plus more to garnish
fresh parsley for garnish
Preheat oven to 400 degrees.
In a large pan heat olive oil over medium heat. Add onions and Brussel sprouts and sauté until the sprouts are tender and the onions are starting to caramelize; about 5-7 minutes. Then add garlic and cook until fragrant; about a minute. Remove from heat and set aside to slightly cool.
In a medium bowl, whisk together eggs, buttermilk and season with salt and pepper. Lightly grease a 10-inch skillet. Place the cooled Brussel sprouts and onions in greased skillet then add egg mixture on top. Sprinkle with feta and bake for 25-30 minutes, or until the eggs are set and the frittata is golden brown. Garnish with parsley and more feta cheese.
Photography by Rebecca Sanabria