Not a fan of Fontina? Gruyere or white cheddar would also be delicious here!
Looking for more delicious ways to make Brussels? Check out these Kung Pao Brussels Sprouts—but be warned, they’re addictive.
extra-virgin olive oil
large yellow onion, chopped
cloves garlic, minced
Brussels sprouts, halved and thinly sliced
red pepper flakes, plus more for garnish
eggs, lightly beaten
freshly shredded Fontina
freshly grated Parmesan, plus more for garnish
freshly chopped parsley
- Heat oven to 375°. In a large skillet over medium heat, heat oil. Add onions and cook until soft, 6 minutes. Add garlic and cook until fragrant, 1 minute. Add Brussels sprouts and cook until tender, 7 minutes more. 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 the cooled vegetables and transfer to a medium baking dish. Bake until top is golden and cheese is bubbling, 30 to 35 minutes. Garnish with parsley, Parmesan, and red pepper flakes and serve immediately.