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Brussels Sprouts Frittata with Manchego
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3 from 3 votes

Brussels Sprouts Frittata with Purple Potatoes

How to Make a Frittata from stovetop to Oven.
Prep Time10 minutes
Cook Time10 minutes
Course: Breakfast, Brunch, dinner, lunch
Cuisine: Italian
Keyword: Frittata, Purple potatoes


  • Oxo Omelet Spatula
  • Non Stick Pan
  • Egg Beater or Whisk


  • 1 tablespoon butter
  • 1 tablespoon avocado oil (or olive oil)
  • 1/2 cup shaved brusselsl sprouts or sliced thinly
  • 4 purple potatoes
  • 2 tablespoons cheese Manchego or White Cheddar
  • Handfull arugula
  • 1/2 teaspoon salt or to taste
  • 1/2 teaspoon black pepper or to taste
  • 1 tablespoon shallot (or red onion) finely diced
  • 8 eggs See notes


  • Preheat oven to 375 degrees F.

Prepare Purple Potatoes

  • Clean potatoes, microwave potatoes for about five minutes until softened. You can skip the micorowave, slice thinly and sautè until softened. I don't remove the skins, but you can if you want.

Prepare Brussels Sprouts

  • Clean brussels well to get out any dirt. Trim off bottom. Either use mandolin or sharp knife to slice thinly.

Make Frittata

  • Beat eggs with salt, pepper. Set aside, and cook vegetables first.
  • Heat pan to medium high. Add butter and oil to hot pan.
  • Reduce heat, add brussels sprouts and potatoes, and cook until softened.
  • Add in arugula.
  • Add beaten eggs. Using a large spatula, allow the eggs to run under the frittata mixture. Keep lifting and moving the mixture. Once you have no more runny eggs, and the remains to be cooked, put in oven for about 5 to 10 minutes. You want to make sure you don't see any runny egg mixture.
  • Cut into wedges and eat hot or at room temperature.


The amount of eggs you use will depend on how big your pan is. I usually use a ten inch pan and do 8 eggs. You can do 6 eggs or you can increase pan size and do 12 eggs