A big part of Body Kindness is making things easy. For me, nothing is easier than scrambling up some eggs and adding in leftovers and calling that a meal. I made good use of the weekend’s roasted brussels sprouts and the eggs I had on hand. It saved some serious time and money, which I value.
Less Time in the Kitchen = Eating Better Than Ever
Sometimes spending less time in the kitchen does more for your health and well-being. I’ve proven this to myself time and time again, using what I have on hand while balancing taste and nutrition.
Try it yourself. Write down a week of “lazy dinners” and then brainstorm what you’ll do with the extra time. Sleep? Chill, Paint your nails, watch TV….the options are endless.
In my house we refer to this dish as the ‘brain food’ frittata, in part because the Brussels sprouts look like mini brains but mostly the duo of Brussels sprouts and eggs pack this frittata with choline – a micronutrient that’s known as the heart helper, mom’s best friend, baby brain builder, a builder of memory blocks.
- 8 large eggs
- 3/4 pound brussels sprouts, halved and sliced
- 2 tablespoons whole milk
- 1 cup shredded Gruyère cheese (or your favorite cheese)
- 2 small onions, finely chopped
- Kosher salt – to taste
- ground pepper – to taste
Preheat the broiler. In a nonstick ovenproof skillet, cook the shallots over moderately high heat, stirring occasionally, until softened. Add the brussels sprouts, season with salt and pepper and cook, tossing occasionally, until crisp and lightly browned, about 5 minutes.
Meanwhile, in a large bowl, beat the eggs with the milk, a dash of salt and pepper. Stir in the shredded cheese. Pour the egg mixture into the skillet and cook over moderate heat, stirring gently, until the eggs start to set and the bottom is lightly browned
Transfer the skillet to the oven and broil the frittata for about 3 minutes.
Tell all your friends. The end of dieting is here. Want to know what to do instead?
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