Rosenkohl-Feta-Omelette (Brussels sprout and feta omelette)
A skillet omelette with Brussels sprouts seared hard until deeply browned before the eggs go in, since raw or lightly steamed sprouts folded straight into eggs taste bitter and grassy in a way that a proper sear cooks away entirely. Finishing the omelette under the broiler rather than flipping it is what sets the top without the awkward risk of breaking a pan full of vegetables while flipping.
Prep15 min
Cook25 min
Servings4
Christoph's Brussels sprout and feta omelette, the sprouts seared hard before the eggs go in so their bitterness cooks away.
Ingredients
Units
Temperature
Servings
Omelette
- 300 g Brussels sprouts, trimmed, halved rounded
- 30 ml olive oil rounded
- 100 g onion, finely chopped rounded
- 8 eggs rounded
- 100 g feta cheese, crumbled rounded
- to taste fine salt rounded
- to taste freshly ground black pepper rounded
Dietary labels are a guide, not a guarantee. If you have an allergy, read the ingredients yourself.
Method
- Preheat the broiler. Heat the olive oil in an ovenproof skillet over medium-high heat.
- Sear the Brussels sprouts cut-side down in a single layer for 5 to 6 minutes, without moving them, until deeply browned and slightly charred at the edges. Turn and cook for another 2 minutes.
- Add the onion and cook for 3 minutes, until softened.
- Whisk the eggs with salt and pepper. Pour over the vegetables in the pan. Cook over medium-low heat for 3 to 4 minutes, until the edges begin to set.
- Scatter the crumbled feta over the top. Transfer to the broiler and cook for 4 to 5 minutes, until the top is just set with no wet egg visible.
- Slide out of the pan and cut into wedges to serve.
Notes
- Sear the Brussels sprouts hard before adding the eggs. Raw or lightly steamed sprouts taste distinctly bitter and grassy when folded into eggs; a proper hard sear on the cut side cooks that bitterness away and develops real sweetness instead.
- Don’t move the sprouts while they sear. Constant stirring prevents the deep, even browning that’s the whole point of this step; let them sit undisturbed in a single layer.
- Finish under the broiler rather than flipping. A pan full of vegetables is awkward to flip cleanly; the broiler sets the top gently and evenly without that risk.
- Best eaten immediately, while the top is still just set and the omelette is warm throughout.
Ingredient substitutions
- Feta can be a firm sheep’s or goat’s cheese.
- A pinch of chili flakes scattered over adds a little heat.
- Serve with crusty bread on the side.
From Christoph Mayer