Frittata with Brussels Sprouts, Bacon and Gruyere Cheese
½ lb. Thick-cut Bacon, diced
2 medium Shallots, halved and thinly sliced
¾ lb. Brussels Sprouts, halved and sliced ¼ inch thick
to taste Kosher Salt
to taste Black Pepper
8 large Fresh Eggs
2 tbsp. Milk
1 cup Gruyere Cheese, shredded
¼ cup Fresh Chives, snipped
In a 12-inch nonstick ovenproof skillet, cook bacon over medium-high heat, stirring occasionally, until softened (5 minutes). Add shallots and continue cooking and stirring occasionally until softened (3 minutes). Add Brussels Sprouts, season with salt and pepper and cook until crisp-tender and lightly browned, tossing occasionally (5 minutes). Meanwhile, in a large bowl, beat eggs with milk, 1 tsp. salt and ½ tsp. pepper. Stir in the cheese and chives. Pour egg mixture over bacon mixture in skillet and cook over medium heat. Stir gently until eggs start to set and bottom is lightly browned (5 minutes). Transfer skillet to an oven pre-heated to broil and with a rack 6 inches below broiler. Broil frittata for 3 to 5 minutes or until 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: If you can’t find Gruyere cheese, use any Swiss cheese you prefer.
Ideas for Future Efforts_______________________________________