Ok so Brussels sprouts may not be the first thing you think of when it comes to breakfast but this frittata will change your mind on that topic! My family certainly was surprised at how good this was!
I followed my basic frittata base which includes 8 eggs and ½ c. of half and half. You can use this base with any veggies and cheese and it comes out great every time!
Bacon, Brussels Sprouts, and Gruyere Frittata
Bacon and shaved Brussels Sprouts pared with savory Gruyere make a great dish for your next brunch or lunch.
Servings 8
Equipment
- Oven-safe 10-inch non-stick skillet
- Spatchula
- Whisk
- Knife
- Cutting Board
- Mandoline If starting with whole Brussels sprouts
- Large mixing bowl
Ingredients
- 12 oz bacon Chopped into bite-sized pieces
- 1 large shallot Finely diced
- 10 oz shaved Brussels sprouts If starting with whole use a mandoline or sharp knife to finely slice
- 8 large pasture-raised organic eggs Any eggs will work but go for the good ones
- ½ cup half-and-half
- ½ teaspoon Salt
- ¼ teaspoon Black Pepper Finely ground
- ¼ teaspoon dried thyme
- 1 cup shredded Gruyere cheese
Instructions
- In an oven-safe 10-inch non-stick skillet sauté the bacon on medium heat until crispy. Remove to a plate lined with a paper towel to drain.
- Pour off all but about a tablespoon of the remaining bacon fat and add 1 T. butter. Add the shallots and sauté for a few minutes to soften then add the Brussels sprouts. Once those have started to soften and get some color add back the bacon and stir to combine.
- While the veggies are cooking, whisk the eggs, egg whites, half and half, salt, pepper, and thyme in a large bowl.
- Add the eggs and shredded cheese to the pan and stir everything until just combined. Cook undisturbed for 3-4 minutes until you are just starting to see the edges harden. Move to the oven and cook for 15-20 minutes until the middle is set and the top is just beginning to brown.
Leave a Reply