Brussels Sprouts on the stalk

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!

Bacon & Brussels Sprouts Fritatta

Ingredients

  • 1/2 lb bacon diced
  • 2 small shallots thinly sliced
  • 1 lb brussels sprouts cleaned, halved, thinly sliced
  • kosher salt
  • fresh cracked pepper
  • 8 lg eggs
  • 2 T milk
  • 1 c gruyere or other melty cheese shredded
  • 1/4 c snipped chives

Instructions

  • Preheat broiler, or crank oven to 450-475 for browning at the last step
  • In a 10-12" cast iron skillet, cook the bacon until very crispy, about 5-7 minutes. Remove to paper towel to drain. Drain half of the grease to use in another dish later.
  • Add shallots to the hot skillet, stir until soft
  • Add sprouts to the hot skillet with the shallots, and a dash of salt and pepper (be aware of how salty your bacon may already be, and adjust accordingly to taste), cook and stir until the sprouts are crisp tender and begin to brown, 5-7 minutes. Remove from heat.
  • In a large bowl combine the eggs, 1/2 tsp of salt or to taste, 1/4 tsp pepper, the cheese and half of the chives
  • Add all but a small handful of the bacon back to the skillet. Save the rest for scattering on top before serving.
  • Pour the egg mixture over the sprouts & bacon in the skillet, cook over medium heat, stirring lightly, until eggs begin to set and edges/bottom begin to brown
  • Pop the skillet into the hot oven on the top rack (if broiling) and leave until the top of the eggs start to brown, about 5 mins. Check often to prevent burning the top.
  • Slice into wedges right in the skillet or slide it out onto a plate for serving. Sprinkle w remaining chives and bacon bits.

Adapted from Smitten Kitchen