Since I have half a bag of Brussels sprouts in the fridge, this morning's Eat Voraciously column in The Washington Post was inspirational! They came up with a delicious sounding recipe for cabbage latkes which I adapted to my needs. It was scrumptious, but was missing the crispy edges that make latkes particularly yummy, so this falls somewhere between latkes and frittatas on a Venn diagram -- I made a "frilatke."
1 cup Brussels sprouts, shredded
1/4 cup, chopped red pepper
1 Tbsp chopped spring onion
1 whole egg + 1 white
1 Tbsp grated Parmesan
1 tsp vegetable or olive oil
Salt to taste
Mix all of the ingredients except the oil together in a bowl.
Het the oil in a non-stick skillet (I used a nine inch one and spread my Brussels sprouts mixture VERY thin.)
As soon as the oil is shimmering, turn the heat to low and spoon in the Brussels sprouts mixture, pressing it with the back of a fork to get it to form one even layer that covers the whole pan.
Cook for four minutes, before flipping the giant latke-like mass and cooking the other side, for an additional four minutes. I found that the best way to do this was to loosen the "frilatke" and then flip the pan onto a plate held over its surface, before gently easing it back in on its other side.
I ate this with a side salad and dolloped some sour cream that I had cut with lemon juice over the top.
This recipe is a keeper.
Inspiration recipe, here.