Ingredients
  • 8 eggs, whisked
  • 2 cups brussels sprouts, cut in fourths
  • 5-6 cups fresh spinach
  • 3 tablespoons bacon fat
  • 2 teaspoons truffle oil
  • 2 garlic cloves, minced
  • 1 teaspoon garlic powder
  • ½ teaspoon paprika
  • salt and pepper, to taste
  • avocado, to garnish
  • chopped parsley, to garnish
Instructions
  1. Preheat oven to 375 degrees.
  2. Place a large skillet over medium high heat and add the bacon fat. 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.
  3. After about 5-6 minutes, add the spinach, cover to help steam and cook for about 3-4 more minutes until spinach is cooked down and soft.
  4. 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.
  5. Pour into a cast iron skillet.
  6. 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.
  7. Top frittata with a dribble more of truffle oil, avocado, and parsley. Love life.
Recipe by PaleOMG - Paleo Recipes at http://paleomg.com/brussels-sprouts-and-spinach-truffle-frittata/