Think you don’t like Brussels sprouts? They turn out so sweet and yummy in this recipe, you may change your mind. (If you just can’t be adventurous, then substitute broccoli.)
Ingredients:
- ½ lb. thick‐cut bacon, diced
- 2 shallots
- ¾ lb. Brussels sprouts, halved and sliced ¼“ thick
- Kosher salt
- Freshly ground pepper
- 8 large eggs
- 2 tbsp. whole milk
- 1 cup gruyere cheese, shredded
- ¼ cup chives, snipped
Directions:
- Preheat the broiler and position a rack 6 inches from the heat.
- In a 12‐inch non‐stick ovenproof skillet (or seasoned iron skillet), cook the bacon over moderately high heat, 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 tsp. of salt and ¼ tsp. of pepper.
- Stir in 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.
Note: the frittata can stand at room temperature for 1 hour.