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
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.