Spinach & Brussel Sprout Frittata

Be the first to
rate this recipe!
Create a Recipe Makeover
Nutritional Info
  • Servings Per Recipe: 4
  • Amount Per Serving
  • Calories: 245.9
  • Total Fat: 15.0 g
  • Cholesterol: 260.4 mg
  • Sodium: 360.5 mg
  • Total Carbs: 11.3 g
  • Dietary Fiber: 3.8 g
  • Protein: 19.3 g

View full nutritional breakdown of Spinach & Brussel Sprout Frittata calories by ingredient
Report Inappropriate Recipe

Submitted by:

Number of Servings: 4


    6 eggs, fresh
    1 3/4 cup spinach, thawed and drained
    8 brussel sprouts, cooked and sliced
    1/4 onions, chopped
    1 tbsp olive oil
    1 cup skim milk
    3/4 low-fat cheese, grated (18% fat or less)

    Optional: salt, pepper, garlic (as preferred)


If you have a cast iron skillet, I recommend using this as it's oven proof and is easy to clean afterwards. Be careful to use an oven mit when removing your skillet from the oven!


Add oil to 10-inch oven-proof skillet and heat on stove (medium heat). Add onions and cook until translucent. Drain water from thawed spinach and add to onions, along with the brussel sprouts. Sautee vegetables until hot. In bowl, add 6 eggs and beat, while stirring in the skim milk. Add salt and pepper (optional) to egg mixture and add to skillet with vegetables. Stir periodically, mixing up the cooked egg, as if making scrambled eggs. Once mixture is almost throroughly cooked, add grated cheese on top and bake in oven at 350 heat until cheese is lightly browned. Slice in quarters and serve hot or cold.

Serving Size: Makes 4 1-cup servings

Number of Servings: 4

Recipe submitted by SparkPeople user JFIZZL.

Rate This Recipe

Close email sign up
Our best recipes, delivered Join the millions of people already subscribed Get daily, hand-picked and delicious recipes in your inbox each day. We will never sell, rent or redistribute your email address.

Magic Link Sent!

A magic link was sent to Click on that link to login. The link is only good for 24 hours.