Categories: keto

Ingredients

• 1 tbsp. extra-virgin olive oil
• 1/2 large yellow onion, chopped
• 3 cloves garlic, minced
• 2 lb. Brussels sprouts, halved and thinly sliced
• 1/2 tsp. red pepper flakes, plus more for garnish
• Kosher salt
• Freshly ground black pepper
• 1 c. Greek yogurt
• 1/2 c. mayonnaise
• 2 eggs, lightly beaten
• Zest of 1/2 lemon
• 1/2 c. freshly shredded Fontina
• 1/2 c. freshly grated Parmesan, plus more for garnish
• 2 tbsp. freshly chopped parsley
• crushed red pepper flakes, for garnish

Directions

1. 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.
2. 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.

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