Spiralized Apple and Brussels Sprouts Frittata

So I'm just going to get right to it - I know the combo sounds a bit odd. apples and Brussels sprouts? But I'm telling you it is just SO good! It's one of those you need to trust me until you try it, because it's life changing. I've been making this combo for a little while now, whether is a frittata, omelet, or scramble. But regardless, it's seriously F-ing delicious. I don't want to waste any more time - let's just get to the goods.

Here's What You'll Need:

-5 eggs, whisked
-15-20 Brussels sprouts, bottoms removed and either halved or quartered depending on size
-1 granny smith apple, spiralized (can be chopped or shredded as well)
-1/4 cup red onion, sliced
-2 tbsp shredded parmesan cheese
-1 tbsp ghee (or non-stick spray or coconut oil)
-Sea salt, black pepper, and any additional seasoning to taste (I LOVE this one, and you can used the code juststacy15 for 15% off)

Serves 2

Instructions:

1) In an oven-friendly pan, melt the ghee over medium high heat on the stove top. 
2) Once melted, spread the ghee all over the bottom and sides of the pan, and add in the Brussels sprouts and cook alone and covered for about 5 minutes.
3) Add in the red onion and continue to cook, stirring occasionally, until the Brussels sprouts really start to soften and brown a bit (about another 5 minutes).
4) Add in the spiralized apple and cook for 2-3 minutes until the apple just starts to soften a bit.
5) Spread out the veggies and apple mixture evenly in the pan, and sprinkle the parm over everything.
6) Mix your seasonings into your eggs, and pour the egg mixture evenly over your apple, veggie, and cheese mixture.
7) Cover the pan and cook for about 3-5 minutes until the sides look cooked and start to come away from the pan a bit.
8) Once this occurs, remove the lid, and pop the entire pan into the oven on broil, cooking for about 5-8 minutes until the frittata is cooked through and a light golden brown on the top.
9) Remove the pan from the oven, flip or remove the frittata with a spatula onto a cutting board. Slice it in half, serve, and enjoy!

So what'd ya think? Has your mind been blown by this delicious, sweet, and savory combo? Let me know in the comments below!

Smoked Salmon, Arugula, Red Onion, & Caper Frittata

So this recipe came as a bit of a no brainer. I'm a pretty big bagel fan, and if you haven't already caught on,  some combination of cream cheese, red onion, and capers is my go to. I either generally switch out smoked salmon or tomatoes depending on how I'm feeling and what I have. I also know that smoked salmon and eggs are DELICIOUS together. So why not make a bagel-inspired frittata/omelet. 

I decided to go with smoked salmon, capers, and red onion plus throw in some baby arugula to add in some seasonal greens and give it another flavor profile. The results were just perfect. I topped it all off with some black pepper, and voila! DO NOT ADD SALT. Smoked salmon and capers are both nice and salty, so no need for that extra salt, trust me. I served mine with some avocado toast, and it was the perfect way to get this week in gear.

Here's what you'll need:

-2 eggs
-1 egg white
-1 oz smoked salmon, cut into small pieces
-1-2 tbsp red onion, sliced
-1 tsp capers
-1/4 cup baby arugula
-black pepper to taste

Instructions:

1) Heat up a small frying pan over medium to medium high heat and coat with cooking spray or oil of choice (I use coconut oil spray).
2) Whip together the eggs and egg white in a bowl.
3) Pour the egg mixture into the pan so that it coats the whole pan.
4) Add in the smoked salmon, red onion, arugula, and capers spreading each throughout the entire pan.
5) Cover the pan and let cook for about 5-7 minutes or until the eggs are cooked through.
6) Remove from heat and plate or fold in half and plate to serve as an omelet. 
7) Top with black pepper, and enjoy!

Let me know what ya think! I love this combination of the fluffy eggs and salty salmon and capers. Plus a little bitterness from the arugula and a bit of sweet from the red onion. It's definitely a winner in my book, and I'd love to hear your take in the comments below.