A recipe from the Smitten Kitten.
Ingredients
- 1/2 lb bacon diced
- 2 small- medium shallots halved and thinly sliced
- 3/4 lb brussels sprouts halved and sliced 1/4 -nch thick
- Kosher salt
- Freshly ground pepper
- 8 large eggs
- 2 tablespoons whole milk or cream
- 1 cup shredded gruyère cheese
- 1/4 cup snipped chives divided
Servings:
Instructions
- Preheat your grill and position a rack 6 inches from the heat.
- In a 10-inch ovenproof frying pan , cook the bacon over moderately high heat, stirring occasionally, until darker in color and almost fully crisp, about 5 minutes.
- Add the shallots 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, 1/2 to 1 teaspoon of salt (taste a piece of bacon; if it’s really salty, you might be fine with 1/2 teaspoon) and 1/4 teaspoon of pepper. Stir in the shredded cheese and half the chives.
- Pour the egg mixture into the skillet and cook over moderate heat, stirring gently, until the eggs start to set, about 1 minute, and then a few minutes more, until the bottom is lightly browned, about 4 more minutes.
- Transfer to the grill and cook until the top is a deep golden brown and the eggs are just set in the center, about 5 minutes, but keep an eye on it.
- Poke a knife in a couple places to see if any runny egg spills out; if it’s still runny, return it to the broiler for another 1 to 2 minutes. Scatter remaining chives on top and finish with a few grinds of pepper.
- If you like, 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. Or, you can serve it directly from the pan.
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