Brussels Sprouts, Bacon and Gruyère Frittata
A hearty dish that works any time of the day, and can be easily converted to a vegetarian dish by omitting the bacon.
Serves: 6-8 Cooking time: approx. 30 minutes
Ingredients
6oz. Smoking Goose PorkBelly bacon bits or ½ pound thick-cut bacon (diced), if using
2 shallots (halved and thinly sliced)
¾ pound Pinwheel Brussels Sprouts, sliced into ¼ in. slices (thawed just enough to slice)
salt & freshly ground pepper
8 eggs (large)
2 tablespoons whole milk
1 cup Gruyère cheese (shredded)
¼ cup chives (snipped) or chopped Italian parsley
Instructions
-Preheat the broiler and position a rack 6 inches from the heat. In a 12-inch nonstick ovenproof skillet, cook the bacon (if using) over moderately high heat, stirring occasionally, until softened, 3 to 5 minutes. Add the shallots and cook, stirring occasionally, until softened, about 3 minutes (if you are not using bacon, heat ½ tablespoon olive oil in the skillet and sauté the shallots in the heated oil until softened.)
- Add the Brussels sprouts, season with salt and pepper and cook, tossing occasionally, until crisp-tender and lightly browned, about 8-10 minutes.
- Meanwhile, in a large bowl, beat the eggs with the milk, 1 teaspoon of salt and 1/4 teaspoon of pepper. Stir in the shredded cheese and snipped chives or parsley. Pour the egg mixture into the skillet over the sprouts and cook over moderate heat, stirring gently, until the eggs start to set and the bottom is lightly browned, about 5 minutes.
- Transfer the skillet to the oven and broil the frittata for about 3 minutes, until the center is just set. Run a rubber spatula around the edge of the frittata and slide it onto a serving plate, then cut it into 6 pieces and serve.