1 tbsp extra-virgin olive oil
½ large yellow onion, chopped
3 cloves garlic, minced
2 lbs Brussels sprouts, halved and thinly sliced
½ tsp red pepper flakes, crushed, plus more for garnish
kosher salt and freshly ground black pepper, to taste
1 cup greek yogurt
½ cup mayonnaise
2 eggs, lightly beaten
lemon zest, (from ½ lemon)
½ cup fontina, freshly shredded
½ cup parmesan, freshly grated, plus more for garnish
2 tbsp parsley, freshly chopped
Heat oven to 375 degrees F. In a large skillet over medium heat, heat oil. Add onions and cook for 6 minutes until soft. Add garlic and cook for 1 minute until fragrant.
Add Brussels sprouts and red pepper flakes and cook for 7 minutes more until tender. Season with salt and pepper, then remove from heat and let cool.
In a large bowl, stir together Greek yogurt, mayonnaise, eggs, and lemon zest, and cheeses and season with salt and pepper. Fold in cooled vegetables and transfer to a medium baking dish.
Bake for 30 to 35 minutes until the top is golden and the cheese is bubbly.
Garnish with parsley, Parmesan, and red pepper flakes and serve immediately. Enjoy!
Sugar: 5g
:
Calcium: 276mg
Calories: 336kcal
Carbohydrates: 17g
Cholesterol: 82mg
Fat: 24g
Fiber: 6g
Iron: 3mg
Monounsaturated Fat: 7g
Polyunsaturated Fat: 9g
Potassium: 704mg
Protein: 17g
Saturated Fat: 7g
Sodium: 415mg
Trans Fat: 1g
Vitamin A: 1560IU
Vitamin C: 131mg
