2 cups brussels sprouts, cut in fourths
5 cups fresh spinach
3 Tbsp coconut oil
2 tsp truffle oil
2 garlic cloves, minced
1 tsp garlic powder
1/2 tsp paprika
Himalayan salt and pepper, to taste
1 avocado to garnish
Chopped parsley to garnish
Preheat oven to 375 degrees
Place a large skillet over medium heat and add 3 Tbsp of coconut oil. Once pan is hot, add minced garlic, brussels sprouts and a bit of salt and pepper. Let cook until browned on one side, then use a spatula or flip of the wrist to move the sprouts around.
After about 5-6 minutes, add the spinach, cover to help steam and cook for about 3 more minutes until spinach is cooked down and soft.
While spinach is finishing cooking, whisk your eggs in a large bowl, then add the truffle oil, garlic powder, paprika, and salt about pepper, along with the cooked spinach and brussels sprouts. Mix well.
Pour into a cast iron skillet.
Place in oven and cook for 15-18 minutes depending on the size of the skillet. You’ll know when the frittata is done cooking when you press on the middle and it pushes back a bit.
Top frittata with a dribble more of truffle oil, avocado, and parsley.