Directions
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Step 1
Preheat oven to 400 degrees F (200 degrees C).
Step 2
Thinly slice
Brussels Sprouts (5 cups)
.
Step 3
Thinly slice
Shallots (2)
.
Step 4
Toss sliced brussels sprouts and large shallot with
Extra-Virgin Olive Oil (1 Tbsp)
and
Sea Salt (to taste)
. Place in the oven and roast until browned, about 25 minutes.
Step 5
Meanwhile, in a small lidded saucepan, bring 2 cups of water, the
Quinoa (1 cup)
and
Sea Salt (to taste)
to boil. Cook for 15 minutes, until the liquid is absorbed. Set aside uncovered to cool.
Step 6
In a large mixing bowl, combine the cooled sprouts, quinoa,
Large Eggs (2)
,
Sea Salt (to taste)
, and
Sharp Cheddar Cheese (1 1/2 cups)
.
Step 7
Transfer to a greased casserole dish or cast iron skillet and spread in an even layer. Top with the remaining cheese.
Step 8
Bake until the cheese has begun to brown, about 15 minutes. Serve and enjoy!
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