Greek Frittata with Spinach and Feta paired with Roasted Brussels Sprouts

Preheat the oven to 190°C. Crack eggs into a large bowl and whisk until fully combined. Roughly chop spinach if not using baby spinach, and crumble feta if not pre-crumbled.

Trim the ends of Brussels sprouts and halve them. Toss with olive oil, salt, and pepper on a baking sheet, spreading them out in a single layer for even roasting.

Place the baking sheet with Brussels sprouts in the preheated oven at 190°C. Roast for 20-25 minutes, shaking the pan halfway through, until they are golden brown and crispy on the edges.

Heat olive oil in a 10-inch oven-safe skillet over medium heat. Add spinach and sauté for 2-3 minutes until just wilted, stirring occasionally to prevent sticking.

Pour the whisked eggs into the skillet with the sautéed spinach. Add crumbled feta, salt, and pepper, stirring gently to distribute ingredients evenly in the skillet.

Transfer the skillet to the oven at 190°C. Bake for 15-20 minutes until the frittata is set in the center and lightly golden on top; a toothpick inserted should come out clean.

Remove both the frittata and Brussels sprouts from the oven. Let the frittata rest for 2-3 minutes to firm up before slicing. Sprinkle fresh herbs over the frittata if using. Brussels sprouts should be tender with crispy edges.