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Ingredients
| 1-1⁄4 | lb. | Brussels sprouts shredded in a food processor or thinly sliced by hand |
| 10 | oz. | fresh mushrooms preferably a mix, coarsely chopped |
| 3 | Tbs. | olive oil |
| Kosher salt and freshly ground black pepper | ||
| 8 | large | eggs |
| 6 | oz. | coarsely grated fontina (about 3 cups) |
| 4 | oz. | coarsely grated Gruyère (about 2 cups) |
| 2 | Tbs. | unsalted butter |
| 1⁄4 | cup | finely chopped shallot |
| 1 | tsp. | finely chopped fresh rosemary |
| 2 | tsp. | sherry vinegar |
| 1⁄4 | cup | grated carrot |
| Hot sauce for serving |
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