Smokey & Garlicky Brussels Sprouts, Red Onion & Arugula Egg White Frittata a.k.a. Protein Game Strong & Basically: TheBomb.Com!

Hi munchkins!!

<3

As promised, I’m bringing y’all last night’s dinner recipe – YES, THAT FRITTATA YOU’VE BEEN DREAMING OF EVER SINCE YOU SAW IT ON MY FEED. I know, I know. Sorry to have kept you waiting. Seriously. I KNOW HOW HARD IT IS TO WAIT.

But here it is, right here, right now, ALL YOURS.

BTW, in case Brussels, red onion & arugula are not your THANG, which BTW, I don’t know how or why they wouldn’t be, BUT HEY, DIFFERENT STROKES FOR DIFFERENT FOLKS… check out some of my other frittata recipes below:

• Clean-AF Braised Tomatoes, Sautéed Onion, Zucchini & Spinach Garlicky-AF Egg White Frittata with a Side Dip of Greek Yogurt a.k.a. The-Breaky-For-Din-Sitch-That-Will-Make-You-Forget-All-About-The-Garlic-Breath-Literally!!
• Healthy-AF Smoked Paprika Turmeric Butternut Squash, Caramelized Onion & Mushroom Frittata a.k.a. That-Orangey-Red-One-Pan-Wonder-That-Is-So-Delicious-She-Will-Set-Your-Heart-On-Fire!!!!!
• Really, Really Shredded Brussels Sprouts, Mushroom, Roasted Sweet Potato & Ricotta Frittata a.k.a. Just-Had-Breaky-For-Dinner-&-I-Ain’t-Even-Mad-Bro
• Asparagus, Butternut Squash, Spinach, Mushroom & Onion Frittata a.k.a. Frittata Goals
• Really Really Yummy & Green Kale & Broccoli Frittata with Sautéed Garlic, Bell Peppers & Onion a.k.a. Protein-Packed-Greens-Packed-Love-Packed-Everything-Packed-Best-Puffy-Delish-Frittata-Ever

BUT NOW BACK TO THIS ONE: 

Why do I love frittatas so much?!

Super filling & satisfying! (without making you feel like you need to plop onto the couch, unbutton them jeans & CRY FROM THE BLOAT).

They’re basically omelettes! AND WHO DOESN’T LOVE AN OMELETTE?!

THEY’RE THE PERFECT WAY TO PACK A TON OF DELISH INGREDIENTS INTO ONE SKILLET! (This way, you get your fats, proteins & carbs all in ONE!)… BTW, YES, THAT ALSO MEANS LESS DISHES.

They’re packed with vitamins & minerals from the eggs & all the veggies you throw in!

Even though the base is always the same (veggies & egg whites), they taste different every single time because the veggie possibilities are endless… AND DON’T EVEN GET ME STARTED ABOUT THE SPICE COMBOS!

& they’re basically an excuse to have breakfast for A SECOND TIME… & I mean… who on earth wouldn’t take that over like anything?!

This one in particular is loaded with greens. greens. greens & more greens!

And if you guys know me the least bit, YOU KNOW I’M A SUCKER FOR GREENS. (HOPEFULLY BY NOW, I’VE CONVERTED YOU TOO!). 

And now, without further ado, if I have… LET’S GET DOWN TO THA BIZZZZZNESS.

My loves, YOU WILL NEED:

• Avocado oil cooking spray (or coconut oil!);
• 2 cloves of garlic, MINCED;
• 1/2 a red onion OR 1 small red onion, HALVED & SLICED LENGTHWISE;
• Lots of Brussels sprouts, SLICED LENGTHWISE & basically, SHREDDED;
• A heaping handful of arugula (or spinach or kale, if you prefer!);
• 3-4 organic egg whites;
• 1 tsp. of dried basil;
• 1 tsp. of dried parsley flakes;
• 1 tsp. of garlic powder;
• 1/2 tsp. of smoked paprika;
• Black pepper & sea salt for seasoning;
• A pinch or two of cayenne.

NOW, FOR THAT HOW-TO?

• Heat a small/medium (depending if you’re making this for one or doubling the recipe!) skillet over medium-high heat & spray it with avocado oil cooking spray. Once heated, add the garlic, sliced Brussels & onions & sauté until browned & cooked through! The onions should look translucent.

• While the veggies are cooking, prep your egg whites!
• Once your veggies are cooked, throw in the arugula & sauté until it turns a darker green & is mostly wilted!

• Once your arugula is ready, flatten the veggie mixture so that it covers the entire bottom of the skillet & lower your fire!

• Gently pour in the egg whites & move the skillet around a bit (LIKE DANCE WITH IT, LEGIT) so that they cover & spread over the entire veggie mix!

• Once the egg whites begin to cook & are no longer completely liquid, season with all the spices. Use your spatula & move it around the circumference of the skillet every now & then to make sure that the egg whites aren’t sticking to the sides.

• Once the egg whites are pretty much cooked (a.k.a. there is no more liquid floating around when you lift & move the skillet around, a.k.a. WHEN YOU DANCE WITH IT AGAIN), set your oven to A LOW BROIL & place the skillet as is directly into the oven for about 5-7 minutes to crisp up the edges & the top!
• Once the timer beeps, remove the skillet from the oven (& DO NOT UNDERESTIMATE THE HEAT OF A LOW BROIL – USE YOUR OVEN MITT) & admire the scrumptiousness.

• WHEN YOU’RE DONE ADMIRING (If ever), for the HARDEST PART… attempt to successfully remove it from the skillet, PLATE IT & garnish with more basil or parsley!
  • Serve with a side of organic salsa &/or Greek yogurt/cottage cheese!
    • P.S. My go-to organic salsa is the Roasted Garlic one by Bandito’s!
• DEVOUR!!