Upside-Down Brussel Sprout Frittata

Get ready for the coolest-looking brunch dish around: this Upside-Down Brussel Sprout Frittata! This cute and oh-so-tasty dish is just begging to be the centerpiece of your next brunch gathering.

Have you seen my technique guide for upside-down frittata yet? It's here and contains all the tips and tricks you need to make it work (without making a mess!). I hope it will help you create an endless variety of pretty, seasonal, and unique upside-down frittata creations.

But for now, we're focused on my favorite veggie: brussel sprouts! To decorate this frittata, I've lined them all up, tip-to-tail, like a brussel sprout parade.

This frittata is really versatile. It would be a great brunch dish, but it's quick enough to be a weeknight dinner as well. Frittata can be served hot, room temperature, or cold, making it easy to prepare in advance and/or to use leftovers.

Roasting the brussel sprouts first ensures they're loaded with flavor, and they develop beautiful browned surfaces. Maybe I'm biased, but I think a caramelized brussel sprout is just about the tastiest thing on the planet.

The key to making this upside-down frittata is the method, which is outlined in more detail in the technique guide. Roast the brussel sprouts (cut-side down) first. Make the pattern in your skillet (remember it will be flipped over at the end!) and "glue" them in place with a thin layer of egg. Cook the frittata stove-top, finish it under the broiler, then cross your fingers and flip it.

Here's the most important thing: you MUST "glue" the brussel sprouts in place first with a thin layer of egg. Don't skip this step! Otherwise, they'll move around and/or float to the top. Trust me on this, it's a very sad mistake that you don't want to make.

This is a fun dish to create, and a fun dish to eat. There's something sort of silly and whimsical about arranging the cute little brussel sprouts in the skillet. I did a spiral, but you could just as easily place them randomly. Concentric circles? Radiating lines? Regardless, it's a great excuse to play with your food.

Happy brunching!

Please share your creation so I can see how you've interpreted the concept! Tag "The Rogue Brussel Sprout" on Facebook or hashtag #theroguebrusselsprout on Instagram.

Need a pretty salad to accompany your brunch? Check out this Strawberry-Balsamic Radicchio Salad, it's just as pretty as this frittata!

Thoughts About Ingredients
(These are all just suggestions, since rogue is more fun than recipe)
  • Brussel sprouts. In the photos above, there are about 20. But make plenty extra and serve them alongside the frittata! You can never have too many brussel sprouts.
  • A tbsp or two of good olive oil
  • Eggs. In a 12-inch skillet, you'll need at least 6-8 in order to submerge the sprouts, but you could work with as many as a dozen. A smaller skillet will let you use fewer eggs, although you'll have less surface area to play with.
  • Generous salt and pepper
  • Garnishes of choice. I like to keep the frittata itself simple so as not to detract from the veggies, so I prefer to garnish individual servings. You could use pesto, salsa, guacamole, some crumbled feta, whatever makes you happy.
Thoughts About Method
(These are all just suggestions, be creative and make it yours)
  1. Preheat the oven to 450 degrees and lightly oil a large sheet pan.
  2. Cut the brussel sprouts in half, then rub them in a bit of oil and generous salt and pepper.
  3. Roast the brussel sprouts cut-side down until tender. It will take about 25-40 minutes, depending on the size of your sprouts.
  4. Crack the eggs into a bowl and give them a good whisking. Season with salt and pepper (and other herbs or spices, if you desire).
  5. Oil a non-stick skillet. This is critical for making sure your frittata doesn't stick.
  6. Lay out the brussel sprouts (cut side down) in whatever pattern you desire.
  7. Turn on the burner and get the skillet warm enough so that the sprouts start to sizzle. Then, very delicately, spoon a small amount of your egg mixture around your pattern. Wait a minute or two until the egg has set. 
  8. After the veggies are set in place, very gently add the rest of the eggs.
  9. Cook over low heat until the frittata is about three quarters of the way done.
  10. Finish it under the broiler, to cook the top surface (which will eventually become the bottom). Check to make sure the eggs are cooked through and that the bottom (which will eventually become the top) is slightly browned.
  11. Flip it! I like to place a medium-sized plate against the frittata before I invert the skillet, so that the frittata doesn't have to fall.
  12. Garnish it up! My preference is to serve garnishes on the side so that the pretty brussel sprout pattern doesn't get obscured.


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