Winter Frittata: Brussels Sprouts w/ Bacon & Gruyere

Browsing thru the latest Food & Wine, I spied a nice frittata made w/ bacon, Brussels sprouts and Gruyere cheese.
Hey, why not? I had all the ingredients in the house.

This was easy peasy, and made a nice dinner w/ a salad.

I baked my frittata in the oven instead of setting the eggs on the stove first, I find it much easier and no burned bottom.

If you don't have Gruyere, then use another cheese you like. Frittatas and quiches are very forgiving.

Frittata w/ BS, Bacon & Gruyere: (adapted from Food & Wine)

1/2 pound thick-cut bacon, diced
2 shallots, halved and thinly sliced
3/4 pound brussels sprouts, halved and sliced 1/4 inch thick
Kosher salt
Freshly ground pepper
8 large eggs
2 tablespoons whole milk
1 cup shredded Gruyère cheese
1/4 cup snipped chives (I did not have, so omitted)

Preheat oven to 350F.

In an ovenproof skillet, cook the bacon until almost crisp. (I used a 9" cast iron skillet).

Add the brussels sprouts to the bacon fat and cook until browning. Throw in the sliced shallots for a minute or two.

Whisk the eggs w/ the cheese and milk and season with salt & pepper.

Pour the egg mixture over the sprouts mixture in the skillet and transfer the pan to a 350F oven.

Bake for 30 minutes until puffed and golden.
Let rest a few minutes before cutting into slices.

Serve warm or at room temperature.



Ciao Chow Linda said…
Yum, sounds delicious. I don't often have gruyere in the house, but I did last night and used it up for a potato fratin dish. Now this is in my sights.
Terrah said…
Easy Peasy indeed. I wouldn't have thought that sprouts go with eggs but I'll give this the "Ole college try".

As always, you take my taste buds "higher", Stacey!
Ohhhh...some of my favorite things...bacon, cheese and b.sprouts.
Eileen said…
Like I always say... give me anything with eggs! But then there's the brussels sprouts and bacon -- perfect.
Ginger said…
Made this. Yummy! Used Boar's Head cooked bacon and olive oil and the cheese I had on hand, mixed Italian and feta. Thank you!