Cheesy Brussels Sprouts Omelette

If you ask me, brussels sprouts and eggs are a match made in breakfast heaven.

This morning-time twist takes two everyday ingredients and turns them into something special. Shredded brussels sprouts get slightly crispy in the pan, adding a nice crunch to the soft, fluffy eggs.

The sprouts take on a mild, nutty taste when they’re cooked just right, and they work perfectly with the richness of the omelette. A sprinkle of salt and pepper is really all you need to make this dish shine.

It’s a quick and filling breakfast that feels a bit fancy, but couldn’t be easier to whip up on any morning.

What Kind of Brussels Sprouts Should I Use?

Fresh Brussels sprouts are your best bet for this omelette, though frozen ones can work in a pinch if you thaw and dry them well first. When shopping for fresh sprouts, look for small to medium-sized ones that are bright green and feel firm when squeezed – these will be sweeter and more tender than their larger counterparts. The smaller sprouts also dice up more easily and cook faster, which is ideal for an omelette. Just make sure to remove any yellowed outer leaves and trim the stem end before dicing them up for your recipe.

Options for Substitutions

This simple breakfast recipe can be adapted with several easy swaps:

• Eggs: Eggs are the star here and can’t really be substituted for an omelette. However, you can use egg whites only – use 3 egg whites for every 2 whole eggs in the recipe.
• Brussels sprouts: If you’re not a fan of Brussels sprouts or don’t have any on hand, try using chopped broccoli, shredded cabbage, or even baby spinach. Just make sure to cook leafy greens for less time than you would Brussels sprouts.
• Olive oil: Feel free to swap olive oil with butter, coconut oil, or any neutral cooking oil like canola or vegetable oil. Each will give slightly different results – butter adds a nice rich flavor while coconut oil adds a subtle sweetness.
• Salt and pepper: While these basic seasonings work great, you can experiment with different spices like garlic powder, paprika, or dried herbs to change up the flavor profile.

Watch Out for These Mistakes While Cooking

The biggest challenge when making a Brussels sprouts omelette is overcooking the sprouts, which can lead to a bitter taste and unpleasant smell – instead, quickly sauté them until just tender-crisp before adding the eggs. Getting the right egg texture can be tricky too, so keep the heat on medium-low and gently push the cooked edges toward the center while tilting the pan to let the raw egg flow to the sides. A common mistake is flipping the omelette too early – wait until the eggs are about 80% set and the edges are light golden before attempting to fold it over. For the best results, remove the omelette from the heat when it’s still slightly glossy on top, as it will continue cooking from residual heat and stay perfectly moist rather than becoming rubbery.

What to Serve With a Brussels Sprouts Omelette?

This savory breakfast dish pairs really well with some crispy hash browns or home fries on the side – the potato adds a nice contrast to the eggy goodness. Since the omelette already has your veggies covered with Brussels sprouts, try adding some fresh fruit like berries or citrus segments to brighten up your plate. If you’re extra hungry, a slice of toasted sourdough or whole grain bread makes the perfect vehicle for catching any runaway pieces of egg. For a weekend brunch setup, I like to add a few strips of crispy bacon or breakfast sausage links to round out the meal.

Storage Instructions

Keep Fresh: While omelettes are best enjoyed right after cooking, you can keep any leftovers in an airtight container in the fridge for up to 2 days. The texture won’t be quite the same as fresh, but it’s still good for a quick breakfast or lunch option.

Make Ahead: To save time in the morning, you can prep your Brussels sprouts the night before. Just dice them up and store them in a container in the fridge – they’ll be ready to go when you want to make your omelette!

Warm Up: If you’re working with leftover omelette, give it a quick 30-second zap in the microwave. Just be careful not to overheat it, as eggs can get a bit rubbery. You can also warm it up in a covered pan on low heat for about a minute.

Preparation Time	10-15 minutes
Cooking Time	10-15 minutes
Total Time	20-30 minutes
Level of Difficulty	Easy

Estimated Nutrition

Estimated nutrition for the whole recipe (without optional ingredients):

• Calories: 250-300
• Protein: 15-20 g
• Fat: 20-25 g
• Carbohydrates: 10-15 g

Ingredients

• 2 to 3 eggs
• 3 diced brussels sprouts
• 1 tablespoon olive oil
• Salt and pepper as desired

Step 1: Prepare Ingredients

Begin by dicing the Brussels sprouts into small, even pieces to ensure they cook evenly.

Set them aside in a bowl.

Next, crack the eggs into a cup or small bowl and beat them until the yolks and whites are fully combined.

This will be your egg mixture.

Step 2: Cook Brussels Sprouts

Heat a frying pan on medium heat and add 1 tablespoon of olive oil.

Once the oil is hot, add the diced Brussels sprouts along with a pinch of salt to enhance their flavor.

Cook the Brussels sprouts for 2-3 minutes, stirring occasionally until they start to soften.

Step 3: Combine Eggs and Brussels Sprouts

Add an additional teaspoon of olive oil to the Brussels sprouts in the frying pan.

Then, pour the beaten egg mixture evenly over the Brussels sprouts, ensuring they are all covered with the egg.

This will help bind the vegetables together.

Step 4: Cook the Egg and Brussels Sprout Mixture

Reduce the heat to low and cover the frying pan with a lid.

Cook for 5-7 minutes, or until the eggs are set and cooked through.

This gentle cooking method will ensure the eggs are tender and not overcooked.

Step 5: Season and Serve

Once the eggs are cooked to your liking, remove the lid and season the dish with additional salt and pepper to taste.

Serve the Brussels sprout and egg mixture hot, straight from the pan, and enjoy your nutritious dish!