Goat Cheese And Brussels Sprout Frittata Recipe

Prep vegetables

Trim the stem ends of the Brussels sprouts and halve them lengthwise. Peel and thinly slice the yellow onion. Mince the garlic cloves.

Sauté sprouts & onion

Preheat a 10-inch ovenproof nonstick or cast-iron skillet over medium heat. Add olive oil and butter. Once butter is melted and shimmering, add the sliced onion and cook 4–5 minutes until softened and translucent. Add halved Brussels sprouts, cut-side down, and cook undisturbed 4–6 minutes until nicely browned on the cut side. Stir, season with 1/2 tsp of the salt and 1/4 tsp of the black pepper, and continue to cook 2–3 minutes until sprouts are just tender-crisp. Add minced garlic and thyme; cook 30–45 seconds until fragrant. Remove skillet from heat while you prepare the egg mixture.

Whisk eggs

In a medium bowl, crack in 8 large eggs. Add 1 cup whole milk, remaining 1/2 tsp salt, remaining 3/4 tsp black pepper, and 1/4 tsp red pepper flakes. Whisk vigorously until the mixture is homogeneous and slightly frothy (about 30 seconds).

Combine with vegetables

Pour the egg mixture evenly over the sautéed Brussels sprouts and onions in the warm skillet, tilting the pan so eggs flow under vegetables. Sprinkle 1/4 cup grated Parmesan evenly over the top. Use a spatula to gently lift any large vegetable clusters so the egg can set underneath.

Stovetop set

Return the skillet to medium-low heat and cook undisturbed 4–6 minutes until the edges begin to set and the bottom is lightly browned. The center should still be runny.

Bake to finish

Place the skillet in a preheated 375°F (190°C) oven and bake 8–12 minutes until the frittata is puffed and set in the center (a knife inserted near the center should come out mostly clean). If you prefer a browned top, switch to broil for 1–2 minutes while watching closely.

Add goat cheese & rest

Remove the skillet from the oven. Immediately scatter 4 oz crumbled goat cheese over the hot frittata so it softens and slightly melts. Let the frittata rest 5 minutes to set further.

Garnish & serve

Sprinkle chopped fresh parsley over the top and, if desired, an extra pinch of red pepper flakes. Slice into 6 wedges and serve warm or at room temperature.