Brussels Sprouts Omelette

Yields: 2 servings

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


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.

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