Brussels Sprout Scampi Frittata

Ingredients for 2 servings:

• 6 Brussels sprouts
• 3 eggs
• 1 tbsp olive oil
• 125 g cream cheese
• 30 g Parmesan
• ½ bunch chives
• 1 pinch of nutmeg
• 1 pinch(s) of cayenne pepper
• some salt and pepper
• 200 g scampi, frozen thawed or fresh
• butter

Instructions

Working time approx. 15 minutes; Cooking/baking time approx. 10 minutes; Total time approx. 25 minutes

great starter or for in between

Vegetarians can simply omit the scampi. Pick the leaves off the Brussels sprouts. Chop the remaining hearts into small pieces. Finely grate the Parmesan cheese. Finely chop the chives. Beat the eggs and pat any thawed frozen scampi dry so they don’t absorb any water. Briefly sauté the Brussels sprout leaves in a little butter. Remove from the pan. Then sauté the finely chopped Brussels sprouts until translucent. Mix the eggs with the cream cheese, grated Parmesan cheese, translucent Brussels sprouts, and chives. Season with salt. Melt the butter in the pan and pour in the egg mixture over medium heat. Wait until the mixture sets, then repeatedly lift the edges so that some of the mixture runs into the batter. After a few minutes, arrange the Brussels sprout leaves and scampi on the frittata and season with nutmeg and cayenne pepper. Finish cooking and enjoy lukewarm.