Greek Frittata with Spinach and Feta paired with Roasted Brussels Sprouts

• 6 units large eggs⇄
• 60 g feta cheese⇄
• 60 g fresh spinach⇄
• 30 ml olive oil⇄
• 2 g salt⇄
• 1 g black pepper⇄
• 5 g fresh herbs⇄

Preheat the oven to 190°C. Crack eggs into a large bowl and whisk until fully combined. Roughly chop spinach if not using baby spinach, and crumble feta if not pre-crumbled.

💡 Use a fork to whisk eggs for a lighter texture in the frittata.

• 400 g Brussels sprouts⇄
• 15 ml olive oil⇄
• 2 g salt⇄
• 1 g black pepper⇄

Trim the ends of Brussels sprouts and halve them. Toss with olive oil, salt, and pepper on a baking sheet, spreading them out in a single layer for even roasting.

💡 Cut larger sprouts into quarters to ensure uniform cooking.

Place the baking sheet with Brussels sprouts in the preheated oven at 190°C. Roast for 20-25 minutes, shaking the pan halfway through, until they are golden brown and crispy on the edges.

💡 Line the baking sheet with parchment paper for easier cleanup.

• 15 ml olive oil⇄
• 60 g fresh spinach⇄

Heat olive oil in a 10-inch oven-safe skillet over medium heat. Add spinach and sauté for 2-3 minutes until just wilted, stirring occasionally to prevent sticking.

💡 Don’t overcook the spinach; it will continue to cook in the oven.

• 6 units whisked eggs⇄
• 60 g feta cheese⇄
• 2 g salt⇄
• 1 g black pepper⇄

Pour the whisked eggs into the skillet with the sautéed spinach. Add crumbled feta, salt, and pepper, stirring gently to distribute ingredients evenly in the skillet.

💡 Use a rubber spatula to ensure the mixture is level for even baking.

Transfer the skillet to the oven at 190°C. Bake for 15-20 minutes until the frittata is set in the center and lightly golden on top; a toothpick inserted should come out clean.

💡 If the top isn’t golden after 15 minutes, broil for 1-2 minutes, watching closely to avoid burning.

• 5 g fresh herbs⇄

Remove both the frittata and Brussels sprouts from the oven. Let the frittata rest for 2-3 minutes to firm up before slicing. Sprinkle fresh herbs over the frittata if using. Brussels sprouts should be tender with crispy edges.

💡 Resting the frittata makes it easier to cut clean slices.