Rosenkohl-Feta-Omelette (Brussels sprout and feta omelette)
Units
Temperature
Servings
Ingredients
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
Method
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.