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Roasted maple Brussels sprout frittata
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1/2 x 330g pack trimmed Brussels sprouts, halved
4 tsp vegetable oil
1 tbsp maple syrup
½ onion, cut into rings
5 Essential Free Range White Eggs
100ml single cream
100g extra mature Cheddar, grated
1½ tbsp chopped chives
1 tsp chilli flakes
1. Preheat the oven to 220ºC, gas mark 7. Bring a medium saucepan of water to the boil, add the sprouts and return to the boil for 2-3 minutes. Drain.
2. Place the sprouts onto a parchment-lined baking tray. Toss with 2 tsp oil and a pinch of salt, then roast for 7-8 minutes. Drizzle with the maple syrup, return to the oven to roast for a further 5 minutes then set aside until tender and glazed.
3. Meanwhile, return the sprout pan to the heat, add the remaining oil and warm over a high heat. Sauté the onion rings for 5-6 minutes, then set aside to cool slightly. Add the eggs to a large bowl and whisk. Add the cream, then whisk again before adding the grated cheese, chives and chilli flakes.
4. Line a 20-22cm heavy-based ovenproof frying pan with baking parchment. Pour the egg mixture into the pan and scatter over the roasted sprouts and onions. Bake in the oven for 15-20 minutes, until just firm. Remove from the oven and rest for 3-5 minutes before cutting into wedges to serve. Delicious with a rocket, tomato and red onion salad.
Typical values per serving: