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. crushed 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
DIRECTIONS
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 red pepper flakes and cook until tender, 7 minutes more. Season with salt and pepper, then 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 cooled vegetables and transfer to a medium baking dish.
Bake until top is golden and cheese is bubbly, 30 to 35 minutes.
Garnish with parsley, Parmesan, and red pepper flakes and serve immediately.
Nutrition (per serving): 262 calories, 12 g protein, 14 g carbohydrates, 5 g fiber, 6 g sugar, 19 g fat, 5 g saturated fat, 495 mg sodium