Brussels sprout and bacon frittata

Photo: Smitten Kitchen

Bacon, shallots and thin-sliced sprouts browned in one skillet, then set with eggs and gruyère under the broiler. Breakfast, lunch or a Tuesday dinner with a salad.

From Deb Perelman at Smitten Kitchen · @smittenkitchen

Browning the sprouts in bacon fat before the eggs go in gives a frittata that tastes like a lot more work than it is.

You need

• 1/2 lb (225 g) bacon, cut into 1/2-inch (1 cm) pieces
• 2 shallots, thinly sliced
• 3/4 lb (340 g) Brussels sprouts, trimmed and sliced 1/4 inch (6 mm) thick
• Salt and black pepper
• 8 large eggs
• 2 tbsp milk or cream
• 1/2 to 1 tsp kosher salt
• 1/4 tsp black pepper
• 1 cup (about 3 oz / 85 g) grated gruyère
• 1/4 cup chopped chives

How to make it

1. Set an oven rack about 6 inches (15 cm) below the broiler and heat the broiler.
2. In a 10-inch (25 cm) ovenproof skillet over medium heat, cook the bacon about 5 minutes, until crisp. Lift it out with a slotted spoon, leaving the fat in the pan (pour off all but about 2 tablespoons).
3. Add the shallots and cook 3 minutes, until soft. Add the sprouts with a pinch of salt and pepper and cook about 5 minutes, stirring now and then, until they're bright green, browned in spots and just tender.
4. Whisk the eggs with the milk, salt and pepper, then stir in most of the gruyère and chives and the bacon.
5. Pour the eggs over the sprouts. Stir gently for about 1 minute so the eggs start to set evenly, then leave it alone for about 4 minutes, until the edges are set and the middle is still a little loose.
6. Scatter the rest of the cheese on top and slide the skillet under the broiler for about 5 minutes, watching closely, until puffed, set in the middle and golden. Let it rest 5 minutes, scatter the rest of the chives and cut into wedges.

Written in our own words from Deb Perelman's recipe, with their quantities. The original: Brussels sprout and bacon frittata, Smitten Kitchen.

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