Brussels Sprouts on the stalk, picked just before Thanksgiving
With the exception of magnificent stalks out in the garden in late fall, Brussels Sprouts are a tough sell for me.
I tend to only appreciate them when they are paired with copious amounts of bacon. But I’m coming around to other variations of those tiny cabbages. In the meantime, bacon for the win. This frittata is super easy, and is awesome for breakfast, lunch, or dinner. Or all three in the same day if you’re in the house alone…
You can be liberal or conservative with the amount of sprouts in this recipe, depending on your love of the veg. I find a happy medium with the recipe below.
The landslide of eggs called for I poured from a previously frozen batch. I pulled them out of the freezer a couple of days before putting together this dish. It’s notable that the main ingredients in the skillet all came from this farm: eggs, sprouts, bacon, and chives.
HOT TIP: Just the slightest drizzle of maple syrup really complements the sprouts and the bacon. Breakfast!
Adapted from Smitten Kitchen