Brussels Sprouts and Spinach Truffle Frittata


8 eggs

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.