Topped with crispy Brussels sprouts for an extra hit of greens, this convenient and substantial frittata is perfect to freeze for a lazy just-came-home-from-work dinner.

Ingredients

1 cup (loosely packed) sage leaves

60 ml (1/4 cup) extra-virgin olive oil

2 garlic cloves, crushed

35 gm (1/4 cup) instant polenta

500 ml (2 cups) milk

150 gm Brussels sprouts, shredded

4 eggs, lightly whisked

150 gm marinated feta, drained

2 tbsp chopped pistachio nuts

60 gm finely grated parmesan

Method

1.Finely chop half the sage. Heat 1 tbsp oil in a small saucepan over medium heat. Add garlic and chopped sage; cook until fragrant (1 minute). Add 375ml milk and bring to a simmer. Gradually add the polenta, whisking until combined and cook until thickened (2 minutes). Take off heat and cool completely.

2.Heat 1 tbsp oil in an ovenproof 20cm frying pan over high heat. Add Brussels sprouts and cook, stirring occasionally, until golden (3-4 minutes). Add pistachios and remaining sage and cook until sage is crisp (1 minute). Take off heat and set aside. Wipe out pan and return to high heat

3.Preheat a grill to high. Combine eggs, remaining milk, feta and crumbled polenta and fold to just combine. Heat remaining oil in pan over high heat. Add eggs, folding gently with a spatula until just starting to set around the edge (4 minutes). Place under grill and cook until golden and puffed (3 minutes). Serve topped with Brussels sprouts and parmesan.

Recipe by Jessica Brook Recipe Writer and Food Stylist

Jessica’s culinary journey has covered every corner of the food world as a professionally trained chef, recipe writer, food editor, food consultant and stylist. With over 16 years of experience, Jessica has worked across many of Australia's most prestigious food titles, including Gourmet Traveller, Martha Stewart, Donna Hay, and Vogue Entertaining & Travel. When it comes to food, Jessica's all in. With a genuine passion for flavour and a deep appreciation for its diverse cultural influences, Jessica excels in crafting engaging food stories and creating unique recipes. Her style? Tasteful simplicity that highlights the essence of ingredients and heartfelt cooking. You could say she's a bit of a food fanatic, bringing her own unique touch to every dish she creates, particularly in her contributions to Gourmet Traveller through which her dishes resonate with readers seeking new and inspiring culinary experiences.

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Styling by Steve Pearce

Ingredients

Method

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