Every season brings with it its own special delicious crops. One of my favorite autumn vegetables is Brussels sprouts. Earthy, cabbage-y, and slightly bitter, Brussels sprouts have traditionally been underrated, and even reviled. Even the words “Brussels sprouts” can bring a look of revulsion to some people’s faces.
O ye, of little faith. You poor honeys just haven’t had them cooked right.
I have used Brussels sprouts in many dishes, but I had never made them in a frittata. Until now. I loved it.
Frittatas, in general, are very forgiving. You can add just about anything and it will taste good. Brussels sprouts are no exception. Paired with red onions, they make this frittata hearty, flavorful, and elegant enough to serve others.
Enjoy!
Brussels Sprouts-and-Red Onion Frittata
Makes 4 servings.
½ lb. Brussels sprouts, trimmed and halved
2 tablespoons olive oil
1 teaspoon kosher salt
1/3 cup finely chopped red onion
3 large eggs
1 tablespoon grated parmesan cheese
Freshly ground black pepper
Preheat the oven the 350 degrees F/176 degrees C.
Place the Brussels sprouts in a medium bowl. Add 1 tablespoon of the oil and ½ teaspoon of the salt. Toss until all the sprouts are coated. Spread them out on a baking sheet and roast until nicely browned and tender when pierced with the tip of a knife.
Beat the eggs in a medium bowl with the remaining salt, parmesan, and black pepper.
Heat the remaining oil in a small skillet. Add the onion and sauté until they’ve softened and just start to brown, about 2 minutes. 
Add the Brussels sprouts and spread them out evenly (try to face them cut side down for a nice presentation). Pour the eggs evenly over the onion and sprouts. Lower the heat to low and cover the pan. 
Cook until the underside of the frittata is browned, about 5 to 7 minutes. (You can check by lifting the frittata on one side with a spatula and peeking underneath.)
Place a plate that is wider than the skillet over the top and a carefully (using a dry kitchen towel or potholder!), flip the frittata over onto the plate. Then slide the frittata back into the skillet.
Continue cooking a few more minutes, uncovered, until the frittata is cooked through and the underside has browned.
Remove it from the pan and cut into 4 wedges. Serve hot, warm, or cold.
So, the holidays have come and gone. You’ve shopped until you dropped, partied hardy, and eaten every holiday goodie there was.
When you do get a batch of blossoms, make sure you handle them gently and use them quickly, preferably within 2 days. To clean them, cut off the stems close to the base. Open them gently with your fingers and check for insects. If you see insects, shake them out. If necessary, run them under a fine stream of running water and then shake them out gently. If you can, remove the stamens (the long piece inside) as they can harbor insects.
In a medium bowl, beat the eggs well with the parmigiano, salt, and pepper.
Heat a small nonstick skillet (approximately 6 inches). (If you don’t have a nonstick skillet, use a regular skillet and heat 1 tablespoon butter or olive oil.) Pour in the eggs and arrange the squash blossoms across the top. 
Cover and cook over medium heat until the underside has browned. Remove the cover. Place a plate that’s wider than the skillet over the top and (using pot holders or kitchen towels!), carefully flip the frittata over onto the plate. 
Then slide it back into the pan and continue cooking until the underside has browned, another 2 or 3 minutes.
Slide the frittata onto a plate or cutting board and cut into wedges. Serve with fresh bread. Enjoy.
thing about cranberry sauce is that it has a pretty long shelf life (the sugar acts as a preservative). But the question is always, what do I do with it all?
In a small bowl, mix together eggs and buttermilk.
Mix this into the flour mixture just until all dry ingredients are moistened.
Stir in the walnuts. Swirl in the cranberry sauce, but don’t mix it in completely—you just want it to run through the batter.
Spoon batter into loaf pan. Bake until lightly golden on top and a toothpick inserted in the center comes out fairly clean, about 20 to 25 minutes. Some moist cranberry on the toothpick is okay.
Add the spinach and mix well. Taste for seasoning and adjust if needed.
Beat the eggs in a large bowl. Mix in the cooked vegetables, along with the cheese.
Ladle equal amounts into each of the 12 muffin cups.
and bake about 20 minutes, or until a toothpick inserted into the center of an omelet cup comes out fairly clean.
Serve hot or at room temperature. These can be kept in the refrigerator up to a week, or frozen up to 3 months.
Miz Chef 