Brussels Sprouts and Spinach Truffle Frittata

By court15smith

Ingredients

• 8 eggs, whisked
• 2 cups brussels sprouts, cut in fourths
• 5-6 cups fresh spinach
• 3 tablespoons bacon fat
• 2 teaspoons truffle oil
• 2 garlic cloves, minced
• 1 teaspoon garlic powder
• 1/2 teaspoon paprika
• salt and pepper, to taste
• avocado, to garnish
• chopped parsley, to garnish

Details

Servings 1
Adapted from paleomg.com

Preparation

Step 1

Preheat oven to 375 degrees.
Place a large skillet over medium high heat and add the bacon fat. Once pan is hot, add minced garlic, brussels sprouts and a bit of salt and pepper. Let cook until browned on one side, then use a spatula or flip of the wrist to move the sprouts around.
After about 5-6 minutes, add the spinach, cover to help steam and cook for about 3-4 more minutes until spinach is cooked down and soft.
While spinach is finishing cooking, whisk your eggs in a large bowl, then add the truffle oil, garlic powder, paprika, and salt about pepper, along with the cooked spinach and brussels sprouts. Mix well.
Pour into a cast iron skillet.
Place in oven and cook for 15-18 minutes depending on the size of the skillet. You’ll know when the frittata is done cooking when you press on the middle and it pushes back a bit.
Top frittata with a dribble more of truffle oil, avocado, and parsley.