Brussels Sprouts Omelette

Brussels Sprouts Omelette is a hearty and flavorful breakfast made with roasted Brussels sprouts, fluffy eggs, and a hint of cheddar. The charred vegetables add richness and depth, perfectly balanced with the creamy cheese.

Ingredients

8 oz Brussels Sprouts
1 tablespoon olive oil
⅛ teaspoon salt
⅛ teaspoon black pepper
1 tablespoon Graziers Salted Butter
4 large eggs
3 tablespoons whole milk
⅛ teaspoon salt
⅛ teaspoon black pepper
1 oz shredded Graziers Raw Milk Medium Cheddar

Directions

Preheat oven to 400˚.
Quarter the Brussels Sprouts and place in a roasting pan. Toss with olive oil, salt, and pepper. Spread the Brussels Sprouts into a single layer. Roast, stirring occasionally, until lightly charred and tender, 30 to 35 minutes.
In a 7” or 8” pan, heat ½ tablespoon butter over medium-low heat. Whisk together the eggs, milk, salt, and pepper. Pour half the mixture into the hot skillet. As the bottom of the eggs set, lift up the side of the eggs with a spatula and let uncooked eggs run under. Continue until the omelette is fairly well set then flip over the omelette.
Add ¼ of the Brussels Sprouts onto the omelette and fold in half. Cook until the omelette is fully set. Repeat with remaining egg mixture. Transfer omelettes to plates and serve with extra Brussels Sprouts and a sprinkle of the shredded cheddar.

Brussels Sprouts Omelette

Breakfast

Serves: 2

Print Recipe

Ingredients

Directions

Preheat oven to 400˚.
Quarter the Brussels Sprouts and place in a roasting pan. Toss with olive oil, salt, and pepper. Spread the Brussels Sprouts into a single layer. Roast, stirring occasionally, until lightly charred and tender, 30 to 35 minutes.
In a 7” or 8” pan, heat ½ tablespoon butter over medium-low heat. Whisk together the eggs, milk, salt, and pepper. Pour half the mixture into the hot skillet. As the bottom of the eggs set, lift up the side of the eggs with a spatula and let uncooked eggs run under. Continue until the omelette is fairly well set then flip over the omelette.
Add ¼ of the Brussels Sprouts onto the omelette and fold in half. Cook until the omelette is fully set. Repeat with remaining egg mixture. Transfer omelettes to plates and serve with extra Brussels Sprouts and a sprinkle of the shredded cheddar.