I love Brussels sprouts. I will always order them in restaurants and love having them at home. I made some for Thanksgiving and they were a hit. I had a bunch in a recent Covey Rise haul and it was too much for my usual dinner plans. There was nothing "breakfasty" in the box, so I decided to have some Brussels for breakfast! This frittata from Food and Wine looked like just the ticket!
I swapped out some turkey bacon for regular, added garlic and used almond milk. It was all great! I had this for breakfast all week. And took the leftover slices and froze them. I can happily report it was delightful reheated out of the freezer! The cheese and the bacon really make this seem like a decadent breakfast but the Brussels sprouts were there to make you feel healthy. Try this, it would be great for entertaining, or in a quiche if you so desire! Full recipe to follow the montage.
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| All broiled and delightful |
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| The lovely cast |
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| Turkey bacon smells just as good as regular, so I like to tell myself. |
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| This is such a good smell! |
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| A tasty mixture! Gruyère is so lovely! |
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| Yum yum, but you know what it needs? The broiler! |
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| Pin it and have yourself a merry little breakfast! |
Brussels Sprout, Bacon and Gruyère Frittata (adapted from Food and Wine)
Ingredients
1/2 pound thick-cut bacon, diced (I used turkey bacon)
2 shallots, halved and thinly sliced
3 cloves of garlic, minced
3/4 pound Brussels sprouts, halved and sliced 1/4 inch thick
Kosher salt
Freshly ground pepper
8 large eggs
2 tablespoons milk of your choice (I used almond)
1 cup shredded Gruyère cheese
1/4 cup snipped chives
Preheat the broiler and position a rack 6 inches from the heat. In a 12-inch nonstick ovenproof skillet, cook the bacon over moderately high heat, stirring occasionally, until softened, 3 to 5 minutes. Add the shallots and garlic and cook, stirring occasionally, until softened, about 3 minutes. Add the brussels sprouts, season with salt and pepper and cook, tossing occasionally, until crisp-tender and lightly browned, about 5 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. Pour the egg mixture into the skillet 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.
Happy Cooking!
3/4 pound Brussels sprouts, halved and sliced 1/4 inch thick
Kosher salt
Freshly ground pepper
8 large eggs
2 tablespoons milk of your choice (I used almond)
1 cup shredded Gruyère cheese
1/4 cup snipped chives
Preheat the broiler and position a rack 6 inches from the heat. In a 12-inch nonstick ovenproof skillet, cook the bacon over moderately high heat, stirring occasionally, until softened, 3 to 5 minutes. Add the shallots and garlic and cook, stirring occasionally, until softened, about 3 minutes. Add the brussels sprouts, season with salt and pepper and cook, tossing occasionally, until crisp-tender and lightly browned, about 5 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. Pour the egg mixture into the skillet 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.
Happy Cooking!
Missy
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