Thursday, October 2, 2014

Brussels Sprout Frittata with Bacon & Gruyere

Brussels Sprout Frittata with Bacon & Gruyere
(6 servings)


½ lb. Thick-cut Bacon, diced
2 medium Shallots, halved & thinly sliced
¾ lb. Brussels Sprouts, halved & sliced ¼ inch thick
as needed Kosher Salt & Black Pepper
8 large Fresh Eggs
2 tbsp. Whole Milk
1 tsp. Kosher Salt
¼ tsp. Black Pepper
1 cup Gruyere Cheese, shredded
¼ cup Fresh Chives, snipped


In a 12-inch nonstick ovenproof skillet, cook bacon over medium-high heat.  Stir occasionally until softened for 3-5 minutes.  Add the shallots and cook again until softened, stirring occasionally, for about 3 minutes.  Add the Brussels sprouts, season with salt and pepper and cook until tender-crisp and lightly browned, tossing occasionally for about 5 minutes.  While doing this also beat eggs, milk, salt and pepper in a large bowl.  Stir in the cheese and chives.  Carefully pour mixture into skillet and cook over medium heat, stirring gently, until eggs start to set and bottom is lightly browned, about 5 minutes.  Transfer skillet to a preheated broiler with rack set 6 inches from heat.  Broil for about 3 minutes or until the center is just set.  Run a rubber spatula around the edge of frittata and slide onto a serving plate.  Cut into 6 pieces and serve. 

Note:               You can sub Swiss cheese for the Gruyere to save a little money.  But do use a good Swiss cheese.

Note:               The frittata can stand at room temperature for up to an hour before serving.

Ideas for Future Efforts

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