Brussels Sprouts and Spinach Truffle Frittata

I’m obviously REALLY into spinach right now. I’m trying to eat more greens. Wait until you see my post tomorrow. Spoiler alert!!! More spinach.

I want to see the movie Warm Bodies. I love funny zombie movies. Zombieland is the best.

THERE IS SUN IN COLORADO AGAIN!!!! So happy. I think it was, like, 5 days without sun. Ew. No thank you. It was almost 50 degrees yesterday and it was the happiest I’ve been in 2 weeks. Just a few days earlier, I was just sitting in the bathroom because it was the only place that seemed to be warm enough. No one likes being cold while looking on Instagram. It gets a bit toasty in there since huge 2×2 square foot space.

Pretty sure my swim suits come in tomorrow. I’m really for summer. I’m just going to wear these swim suits around my house. And put on fake tanner. It will totally feel like summer.

I hit over 50,000 likes on Facebook the other day!!! OMG, you guys are so great. I’m hoping at least 8 of those people actually like me. Or my blog. That’d be cool too.

Have you ever played the game ‘how many plantain chips can you eat before you get home from the store?’ I love that game. I’m really good at it. And win every time.

I hate when people wear sunglasses inside. You’re not cool bro. You just look like a tool.

Holy balls, this post is allllll over the place. Probably because I’ve had one glass of wine. ONE. And I even ate a huge dinner. But wine by myself just felt right. Mostly because no one else is around to share it with. Damn you boring dating life. Damn you roommates for having dating lives. Damn myself for sucking at dating.



Brussels Sprouts and Spinach Truffle Frittata


  • 8 eggs, whisked
  • 2 cups brussels sprouts, cut in fourths
  • 56 cups fresh spinach
  • 3 tablespoons bacon fat
  • 2 teaspoons truffle oil
  • 2 garlic cloves, minced
  • 1 teaspoon garlic powder
  • 1/2 teaspoon paprika
  • salt and pepper, to taste
  • avocado, to garnish
  • chopped parsley, to garnish


  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.

Did you make this recipe?

Share a photo and tag us — we can't wait to see what you've made!

PaleOMG Brussels Sprouts and Spinach Truffle Frittata




You May Also Like:

PaleOMG Supreme Pizza Frittata

Supreme Pizza Frittata

PaleOMG Summer Zucchini Basil Frittata

Summer Zucchini Basil Frittata


Click Here To Get All My PaleOMG Recipes Into Your Meal Planner With Real Plans!

 PaleOMG + Real Plans
I may be compensated through my affiliate links in this post, but all opinions are my own. This compensation helps with expenses to keep this blog up and running!

Oh, Hi! I’m Juli.

I’m a food hoarder. And a really bad dancer. If you don’t know me well, you will probably not understand my humor. Therefore, I apologize ahead of time. Thanks for listening to my ramblings of my ever-changing life and trusting my kitchen mishaps. Your trust in me is appreciated.


34 thoughts on “Brussels Sprouts and Spinach Truffle Frittata”

  1. You make me laugh so much.. That happens to me, “single-life-itus” cured (seemingly) by a glass of wine and next thing I’m shouting at the t.v or rambling on twitter! Love your blog 🙂

  2. Thank you for this recipe! I’m obsessed with brussel sprouts and could eat them everyday, and I put spinach in as much as humanly possible, so this is perfect!

    Enjoy the sunshine….rain here in GA ALL week. Yucka!

  3. This looks awesome! I have been on a MISSION to eat more greens as well – putting them in eggs with truffle oil – genius. I freaking love truffle oil.

    And YAY for almost 50 degrees in CO! I was so over that cold spell too. It was just so. damn. cold. But yesterday I took my dog for an extra long walk and just basked in the warmth. Amazing.

  4. Seems like you could cook veggies in the cast iron and then just add egg mixture to that pan an pop in oven? Might get up and make this right now. 🙂

    1. I too am curious if you are using two skillets for this. Is there an advantage to pouring the whole mixture into a cold iron skillet, then putting in oven? It actually makes sense because when I bake eggs, the bottom and edges cook so much faster than the middle. It would seem more even to do it as you instructed.

      1. I had no burning while cooking this, but I didn’t use the cast iron the whole time because I didn’t want the eggs to cook too quickly when i poured the eggs in.

  5. I probably eat spinach EVERY morning!! And brussel sprouts almost everyday…delicious! I love reading your blog! You are so hilarious and your recipes are fantastic ! I swear if I were in CO we’d probably be really good friends cuz you and I think so much alike 🙂 Thanks for being so awesome and creating such great recipes!!

  6. You definitely get a legitimate like from me, and not a fake like. I see your posts on facebook before I shove breakfast in my mouth, and I am inspired to eat delicious food.

    There is not enough avocado in that picture. I would put more avocado on the side.

  7. Dear Julie,

    I have a plea to make. Seriously… Please audition for “The Next Food Network Star.” I’ve been sick and in bed for 6 days. Been watching Food Network like a fiend. My mind keeps saying, “Dang, that super gluten-y, uber-dairy laden bread pudding sure looks delicious! If only there was a paleo version. Hm… [Sad emoticon].” Bring paleo cooking to the mainstream audience! You would be a wonderful ambassador. (Just sayin’.)

    Thank you for your consideration.

  8. I’m adding this to my long bookmarks folder of egg recipes! I’ll happily continue eating eggs in every way possible for breakfast. It keeps me satisfied & energized until lunch – I don’t know how my roommates survive with only yogurt and cereal for breakfast.

  9. I third Mel B. and Kelly’s comments! You would win the show with your dance moves, laughs, and charming personality. Throw in all the delicious food you create and it’s a no brainer!

    Can’t wait to try this recipe, thanks for sharing.

  10. Thank you for this recipe! I was trying to figure out what to make for breakfast! I don’t have truffle oil -but already have this in the oven. Thank you for sharing!

  11. Juli why are you not on tv? On food network? If here’s no paleo slash crossfit show, its gotta be you. I’m nuts about eggs spinach and brussel sprouts but never have I imagined eating all together.

  12. Thanks for the recipe and the seminar at Lakewood Crossfit. I am 3 days into the Paleo challenge and will wake up to this meal tomorrow! Cheers.

  13. Okay, I both love eggs and brussel sprouts and very excited to try your recipe!! One downside is that I do not own a cast iron pan. Do you think I can transfer to a casserole dish and cook at the same temp and time you suggested. Thank you for posting all your fun recipes! I enjoy making them often!

  14. You have saved my life! Just started paleo, and didn’t think I could do it…..til I found your website of awesomeness! Thaaaaaaaaaaank you!

  15. I used my cast iron skillet to cook everything in and just let it cool off a bit before adding the eggs. It turned out beautiful and delicious! Thanks for the recipe

  16. Got truffle oil at the state fair and didn’t what to use it for til I saw this months ago. Actually used bacon grease this time instead of olive oil and it is so yummy and filling 🙂 All smiles!

  17. Juli, hi, I’m a new subscriber, so it’s my first time seeing this delicious and decadent looking recipe. Do you recommend black truffle or white truffle oil for this? I’ve never used either, but I have a small bottle of black in my pantry that I was given as a gift awhile ago. I’ve heard that black is much stronger than white, so just want to make sure I use the right kind.

Leave a Comment

Your email address will not be published. Required fields are marked *

Recipe rating 5 Stars 4 Stars 3 Stars 2 Stars 1 Star


Sign up for my PaleOMG newsletter to get recipes,
discounts, and stories straight to your inbox for FREE!

Don't Miss A Bite!

Sign up for my PaleOMG newsletter to get recipes, discounts, and stories straight to your inbox for FREE!