Brussels Sprouts Scampi Frittata
by Editorial Staff
Summary
| Prep Time | 15 mins |
| Cook Time | 10 mins |
| Total Time | 25 mins |
| Course | Breakfast |
| Cuisine | European |
| Servings (Default: 2) |
Ingredients
- 6 piece (s) Brussels sprouts
- 3 egg (s)
- 1 tablespoon olive oil
- 125 g cream cheese
- 30 g parmesan cheese
- 0.5 ½ bunch chives
- 1 pinch (s) nutmeg
- 1 pinch (s) cayenne pepper
- some salt and pepper
- 200 g scampi, frozen or fresh
- butter
Print Recipe
Pin Recipe Instructions
- Vegetarians simply leave out the scampi.
- Pluck the leaves of the Brussels sprouts. Cut the remaining hearts into small pieces. Finely grate the parmesan. Cut the chives into fine rolls. Beat the eggs, dab defrosted frozen scampi so that they do not draw water.
- Briefly sweat the Brussels sprouts leaves in a little butter. Take out of the pan. Then fry the chopped Brussels sprouts until translucent.
- Mix the eggs with the cream cheese, grated Parmesan, glassy Brussels sprouts and chives. Season to taste with salt.
- Melt the butter in the pan and pour in the egg mixture over medium heat. Wait until the mixture sets and then keep lifting off the edges so that some mixture runs under the dough. After a few minutes, spread the Brussels sprouts leaves and the scampi on the frittata and season with nutmeg and cayenne pepper. Finish cooking and enjoy lukewarm.
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