SEPTEMBER/OCTOBER 2019WOMENSRUNNING.COM 31
WEEKNIGHT WINNERS FOODSEPTEMBER/OCTOBER 2019WOMENSRUNNING.COM 31
W E D N E S D A YPreparation:
1 Preheat oven
to 400°F. In a large
bowl, whisk togeth-
er 8 large eggs and 1/3 cup milk.
Stir in 1 cup grated Gruyère
cheese, 1 Tbsp fresh thyme, 1
tsp paprika, and 1/4 tsp black
pepper.
2 Heat 1 Tbsp canola oil in a 10-
inch ovenproof skillet (preferably
cast-iron) over medium heat. Add
3 cups sliced Brussels sprouts,
2 cups sliced mushrooms, 2
chopped shallots, and 2 minced
garlic cloves; cook 5 minutes, or
until vegetables are tender. Pour
egg mixture into pan. Cook 3 min-
utes, without stirring.
3 Transfer skillet to oven and
bake for 12 minutes, or until a
knife inserted into the center
leaves a clean cut and liquid does
not fi ll the cut.Brussels Sprout Fritt ata
Ring in sweater weather by welcoming Brussel sprouts
back into your kitchen. This member of the cruciferous
veggie family is a nutritional powerhouse with healthy
amounts of antioxidants, vitamin K, vitamin C, and folate
(which appears to help keep blood pressure numbers
from boiling over). Makes 4 servings.