This recipe was originally found at finecooking.com.
Visit finecooking.com to view the original recipe. Why can't I see the full recipe?
Ingredients
| 1-1⁄4 lb. | Brussels sprouts shredded in a food processor or thinly sliced by hand | |
| 10 oz. | fresh mushrooms preferably a mix, coarsely chopped | |
| 3 Tbs. | olive oil | |
| Kosher salt and freshly ground black pepper | ||
| 8 large | eggs | |
| 6 oz. | coarsely grated fontina (about 3 cups) | |
| 4 oz. | coarsely grated Gruyère (about 2 cups) | |
| 2 Tbs. | unsalted butter | |
| 1⁄4 cup | finely chopped shallot | |
| 1 tsp. | finely chopped fresh rosemary | |
| 2 tsp. | sherry vinegar | |
| 1⁄4 cup | grated carrot | |
| Hot sauce for serving |
Easily import recipes to your online cookbook, drag them to your meal planner, and we’ll make your organized grocery list.
Try it FREE for 14 days! No credit card required!
At the end of your trial, you can subscribe for $5.95/month or $49/year ($4.08/month).
There’s nothing to remember to cancel if Plan to Eat is not for you. We won’t bother you, but we might cry a little.
Comments & Personal Notes