Every once in awhile a recipe comes into my life that makes me incredibly happy. And no I am not talking about those recipes that have titles like,"better than sex brownies." In my experience, usually those are over rated, just like a lot of the sex I have had in my life #sorrynotsorry

However, this Roasted Brussels Sprouts and Mushroom Frittata from Fine Cooking was amazing. If you know me even a little bit, you will know how much I heart brunch. And the other thing I love is brunch food for dinner.

So, last night I decided to make this recipe and it has all things that make me want to jump for joy-cheese (lots of it), roasted vegetables, and eggs. Let me say, not just any eggs, but eggs from the Foggy Bottom Boys "little peckers" because that is what they call their chickens. Best name ever, right? Also, check out their grass fed beef and amazing lamb. If you are in Humboldt they will deliver locally. Here is a link to their web page: Foggy Bottom Boys and I also totally recommend following their IG account because they are hysterical. And for the record, they did not pay me to say any of this.

Back to the frittata, it really was amazing as the cheese provides a nutty flavor and the brussels sprouts and mushrooms are earthy and compliment it perfectly! It truly was cozy and amazing comfort food!

Ingredients:

1 1/4 lb Brussels sprouts, shredded in the food processor

Side note: I hadn't tried shredding brussels sprouts in a food processor before and it was magic. We are talking fast, easy and worked perfectly magic.

10 oz fresh mushrooms, coarsely chopped

Another side note: I used a mix of cremini and shiitake and it was awesome

3 T olive oil

Salt and pepper

8 eggs

6 oz coarsely grated fontina (which is like 3 cups)

4 oz coarsely grated Gruyere (which is like 2 cups)

2 T unsalted butter

1/4 cup finely chopped shallot

1 tsp chopped fresh rosemary (this smelled amazing while it cooked)

2 tsp sherry vinegar (I used red wine vinegar and it worked great)

1/4 cup grated carrot

Hot sauce, for serving (another guilty plug I love Humboldt Hot Sauce...all of the flavors)

Positing a rack in the center of the oven and heat the over to 450.

On a large rimmed baking sheet, toss the sprouts and mushrooms with the oil, 3/4 tsp sale, and 1/4 tsp pepper. Roast, tossing with tongs every few minutes until the vegetables are browned, approx 10-12 minutes. 

Season to taste with salt and pepper and set aside. 

In a medium bowl, beat the eggs. Add the cheeses.

Melt the butter in a 12 inch oven proof non-stick skillet over medium heat. Add the shallot and rosemary, and cook until golden brown, 2 to 3 minutes.

Meanwhile, in a small bowl, combine the vinegar with 1 T water. Pour it into the pan, and then add the carrot. Cook, stirring, for another minute, and remove from the heat.

Add the sprouts and mushrooms to the pan, and stir. 

Pour the egg mixture into the skillet, redistributing the cheese and vegetables evenly with a fork.

Transfer to the oven and bake until the eggs are set, approx 12 minutes.

Let rest briefly, slide out of the skillet, slice into wedges, and serve with the hot sauce.