Pic of Brussels sprouts & mushroom frittata

Brussels sprouts & mushroom frittata

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Vegetarian mains

Brussels sprouts & mushroom frittata

Serves 2 25 min
Frittatas are fantastic for using up what’s left from your veg box at the end of the week. We’ve gone for sprouts, mushrooms and kale here, as they go really well together, especially with the addition of dried porcini mushrooms, but feel free to mix the veg up. This is a tasty recipe that is perfect for breakfast or brunch. It’s also excellent served cold and is a great option to take to work as a packed lunch.

Cook's notes

Dried mushroom powder can be made simply by blending dried mushrooms into a powder using a food processor or a spice grinder.


  • 1 small leek
  • 100g mushrooms of choice, i.e chestnut, portobello, king oyster
  • 1 garlic clove
  • 150g Brussels sprouts
  • 20g butter
  • Olive oil, for frying
  • 2 tsp dried porcini mushroom powder, see cook’s notes
  • 100g kale
  • 6 eggs
  • 50ml milk
  • 80g Parmesan, or hard Italian cheese
Image of Brussels sprouts & mushroom frittata


Prep time: 10 min
Cooking time: 15 min
  • Step 1

    Trim and finely dice the leek. Slice the mushrooms and peel, crush and chop the garlic. Either grate or finely slice the sprouts into shreds. Destalk the kale.
  • Step 2

    In an ovenproof frying pan, heat the butter with a splash of olive oil. Add the leeks and fry over a low heat until they soften and start to become translucent. Add the mushrooms and mushroom powder and continue to fry; if the pan becomes dry, add a little more butter. Add the sprouts and kale and stir until slightly wilted.
  • Step 3

    Combine the eggs and milk in a bowl. Thoroughly whisk with a fork for a minute to incorporate air into the mixture. Add the grated cheese.
  • Step 4

    Turn the heat of the hob right down and pour the egg mixture into the pan. Stir to ensure the mixture has evenly spread around the pan. Leave it alone to cook over a low heat for at least 6 minutes, until the edges show visible signs of being cooked by starting to stiffen and come away from the pan.
  • Step 5

    Place the pan under a hot grill or in a preheated (190°C) oven to cook the top, for roughly 5 minutes. When done, the frittata should be set and no longer runny; check it’s cooked by gently poking it in the middle with a knife.

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