Crockpot Leg of Lamb has been in the slow cooker all day, and as dinner time was drawing nearer, I decided to throw this veggie dish together. It is loosely based on a recipe I found in a “healthy” eating magazine, but I replaced the potatoes with cauliflower, removed the milk and cheese, adjusted the spices slightly, and used whole eggs instead of Egg Beaters. The result was very yummy, and even the kids loved every bite! I get such a kick out of hearing my 3 year old tell me how much he loves brussels sprouts and cauliflower!
I made WAY too much, so I’m going to give you the ingredients as if I were making it again with HALF of everything. If you want a double batch, go ahead and double everything to make it all.
Mini Cauliflower Brussels Sprout Frittatas
1/2 small head of cauliflower, broken into florets
1 1/2 cups brussels sprouts, trimmed and cleaned
1/2 red onion
2 tablespoons coconut oil
4 eggs, separated
1/2 teaspoon ground thyme
1/4 teaspoon garlic powder
Salt/pepper to taste
In a large food processor with a slicing blade, slice all veggies (cauliflower, brussels sprouts, onion) together. In a pot, melt coconut oil over medium-high heat. Sautee veggies in oil until softened. Mix in salt, pepper, and spices. (This would be a good time to taste-test to be sure you like the amount of salt and pepper.)
Preheat oven to 400 degrees. Scoop a small amount of cooked veggie mixture into the bottom of about 24 silicon muffin cups, filling each one to about 1/3 full.
Beat egg whites until stiff peaks form. Gently fold in beaten egg yolks. Spoon a small amount of the fluffy mixture on top of each veggie “base” in the muffin cups. With a fork, prick each egg/veggie combination several times – enough so that there is some combining, but not a complete mixture.
Bake for 10 minutes, or until eggs are lightly browned on top.