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.