Brussels Sprout Frittata

Preheat oven to 350 F.

In a large bowl, crack and whisk your eggs, and set aside.

Heat olive oil in a 12-inch cast iron (or other oven safe) skillet over medium heat. Toss in shallot and garlic and saute until fragrant, about 2 minutes. Add in chopped Brussels sprouts and saute about 5 minutes until soft. If Brussels sprouts seem a little dry, add an additional tablespoon of olive oil.

Add whisked eggs to skillet and let them firm up, about 1 minute. Transfer skillet to oven, and bake 15-20 minutes until firm to the touch. Carefully remove from oven, slice, and serve!