Brussels sprout and potato frittatas

From Eating Well...


I adapted it to make two frittatas instead -- I halved everything except the veggies -- we had some leftover, but I liked the more veggie-than-egg consistency.

Ingredients


1Tbs EVOO
2c refrigerated pre-shredded potatoes
8oz brussels sprouts, trimmed and thinly sliced (about 2 c)
1/2c chopped onion
2 cloves garlic, minced
16oz container egg beaters
1/3c grated Parmesan cheese
1/4c low fat milk
2tsp dried thyme
1/2tsp salt
1/2tsp pepper

Directions


1. Preheat oven to 400. Coat 4 10oz ovenproof ramekins with cooking spray and place on a baking sheet.
2. Heat oil in a large nonstick skillet over medium high heat. Add potatoes, brussels sprouts, onion, and garlic. Cook, stirring, until softened and beginning to brown, about 6 minutes. Divide the mixture among the prepared ramekins.
3. Whisk egg substitute, cheese, milk, thyme, salt, and pepper in a medium bowl. Pour the egg mixture over the potato mixture and gently stir to combine.
4. Transfer the baking sheet to the oven. Bake until the eggs are set and an instant read thermometer inserted into a frittata registers 160, about 35 minutes.

Vegan Roasted Brussels Sprouts, Butternut Squash and Apple With Candied Walnuts

I adapted this from The Temporary Vegetarian column in the NYT.
Next time around I would put all of the cut produce in a much larger baking area so that they could all slightly char and crisp without getting mushy from surrounding veggies.
Aside from that minor texture issues in a couple of spots, I thought the taste of this was wonderful. (Oh and if you're hungry (read: pigs like us) and thinking this will serve two people as a main dish...you might want to double it -- we definitely wanted a bit more.)

Ingredients

* 1 1/2 cups brussels sprouts, trimmed, halved
* 2 cups butternut squash, peeled and cut into 1-inch asymmetrical chunks
* 2 cups (about 1 large) Honeycrisp, Cortland, or Granny Smith apple, cored and cut into 1-inch asymmetrical chunks
* 1 shallot, cut crosswise into 1/4-inch slices
* 2 tablespoons olive oil (or Pam if you want to omit some fat/calories)
* 5 fresh sage leaves
* Salt and freshly ground pepper
* 1/2 tablespoon maple syrup
Candied walnuts
Craisens/dried cranberries

Method

1. Preheat oven to 375 degrees. In a large, shallow, baking dish, toss the brussels sprouts, butternut squash, apple and shallot with olive oil and sage leaves. Season with salt and pepper to taste. Bake without stirring until vegetables and apple are wrinkled, slightly brown, and the edges of the squash are beginning to crisp, 45 minutes to 1 hour.
2. Remove vegetables from oven, drizzle with maple syrup and sprinkle with 2 to 3 tablespoons of halved or roughly crumbled walnut pieces and 2 to 3 tablespoons of craisens. Return to oven for about 5 minutes, then serve.

Shaved Brussels Sprout Salad with Red Onion, Lemon and Pecorino

I found this recipe on Food52 after having something just like it at Pizzeria Da Lupo.
It is really tasty in a tangy but not bitter sort of way, and pretty easy if you have a food processor to slice the Brussels sprouts.

* 1/2 small red onion
* Juice of 1 lemon (~3-4 Tbsp)
* 1 teaspoon honey
* 1 teaspoon whole grain mustard
* Salt and freshly ground black pepper
* 1 tablespoon olive oil
* 3 cups Brussels sprouts (use larger sprouts if possible)
* 1/2 cup finely grated pecorino romano

1. Soak the onion slices in a small bowl of cold water for 15 to 20 minutes while you prepare the rest of the ingredients.
2. In a small bowl, whisk together the lemon juice, honey, mustard and a pinch of salt and pepper. Whisk in the olive oil until the dressing is emulsified. Set aside.
3. Trim all of the Brussels sprouts, cutting off any bruised outer leaves and slicing off a good portion of the hard root end. Using a mandoline (or a food processor!), shave the sprouts one at a time. When you're done, use your fingers to gently separate the leaves so that the shredded sprouts resemble a very fine slaw.
4. Put the sprouts in a serving bowl and toss gently with the onions (which you've now drained) and the dressing. Fold in the pecorino, taste and adjust seasonings if necessary.