Quick Cook: Smoked Gouda and Brussels Sprout Frittata

The days are shorter, the kids are back in school, and you’re looking for comfort food that can be made earlier in the day, before the darkness creeps in way ahead of schedule, cutting the day short and leaving you feeling like it’s too late to start making dinner. Enter The Frittata, the perfect dinner to make between work meetings and then leave out on the counter, ready for when family or roommates come together at the end of the day, hungry and tired.

The smoky Gouda cheese will please any sausage or hot dog lover, and the Brussels sprouts add that requisite cruciferous flair. Serve it with a crisp green salad for a simple yet satisfying brunch, lunch or dinner.

Shop for smaller Brussels sprouts (about the size of a very large grape) to ensure they cook in time. If you can only find the larger, walnut-sized sprouts, you may want to quarter them to ensure they’re tender. If you’re not a fan of Brussels sprouts, substitute finely chopped broccoli florets.

Smoked Gouda and Brussels Sprout Frittata

Serves 3 to 4

INGREDIENTS

1 tablespoon butter

¼ red onion, thinly sliced

½ pound small Brussels sprouts, halved

6 eggs

1½ cups milk

1 tablespoon dry mustard

½ teaspoon salt

Fresh cracked pepper

4 ounces shredded smoked Gouda (about 1 cup)

DIRECTIONS

Heat oven to 350 degrees.

In a 10-inch oven-proof skillet, such as cast iron, heat butter over medium heat. Arrange onion slices and Brussels sprouts cut-side down in the skillet and let them gently brown, undisturbed, for 5 to 7 minutes or until golden brown.

Meanwhile, whisk together the eggs, milk, dry mustard, salt and pepper in a bowl. Gently fold in the shredded cheese until evenly distributed. Carefully pour the egg mixture into the skillet so as not to disturb the Brussels sprouts too much. You want as many as possible visible once the frittata is flipped over.