Brussels sprouts scramble with Pecorino cheese and pea shoots, served with homemade pickled turnips and sourdough toasts.
Breakfast, Vegetarian

Brussels Sprouts Scramble with Pecorino

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Boxes of Brussels Sprouts on the stalk at a Trader Joe's in San Francisco.
Brussels Sprouts are sold on the stalk during the fall season in San Francisco.
Close up photo of a Brussels Sprouts Scramble with pea shoots, pickled turnips, olives, and sourdough toasts.
Have you ever had a Brussels Sprouts Scramble before? Try out this vegetarian dish for brunch this weekend!
Close up photo of a Brussels Sprouts Scramble with pea shoots, pickled turnips, olives, and sourdough toasts.
This green vegetable packed scramble is one of my favorite fall brunch ideas.
Sacha Hirschfeld

Brussels Sprouts Scramble with Pecorino

This autumn inspired breakfast is packed with green vegetables, fresh herbs, and savory Pecorino.
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Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes
Servings: 2
Course: Breakfast
Cuisine: American
Calories: 464
Ingredients Equipment Method

Ingredients
  

  • 1 tbsp extra-virgin olive oil
  • 1 tbsp unsalted butter or rendered pork fat
  • ¼ white onion finely diced
  • 2 garlic cloves peeled and minced
  • 8 Brussels sprouts trimmed, halved, and thinly sliced
  • kosher salt
  • ¼ tsp freshly ground pepper plus more for garnish
  • 5 eggs lightly beaten
  • ⅔ cup Pecorino Romano finely grated and loosely packed
  • 3 tbsp fresh chives roughly chopped and divided
  • 2 tbsp fresh dill roughly chopped and divided
  • 1 cup pea shoots may sub mixed greens, microgreens, spinach, or arugula

Equipment

  • 1 large non-stick skillet
  • 1 paring knife
  • 1 wooden spoon
  • 1 grater

Method
 

  1. Heat olive oil and butter in a large non-stick skillet over medium-high heat.
  2. When butter is melted and oil is hot (but not smoking), add onions and garlic; stir to coat. Add a sprinkling of salt, and sauté until the onions are soft, about 3 minutes.
  3. Add Brussels sprouts and black pepper, cook for another 3 minutes, stirring occasionally.
  4. Pour in beaten eggs and immediately turn the heat down to low. Stir in the pecorino Romano, 2 tbsp chives, and 1 tbsp dill; fold to combine. Continue stirring/folding until cheese is melted and eggs are light and fluffy.
  5. Arrange pea shoots around the scrambled eggs and garnish with remaining 1 tbsp of chives and dill.
  6. Served with sourdough toasts drizzled in Arbequina extra-virgin olive oil and a sprinkling of Maldon smoked sea salt, pickled turnips, and Castelvetrano olives.

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