recipes:main_dish:brussels_sprout_bacon_and_gruyere_frittata
- 1/2 pound thick-cut bacon, diced
- 2 shallots, halved and thinly sliced
- 3/4 pound brussels sprouts, halved and sliced 1/4 inch thick
- Kosher salt
- Freshly ground pepper
- 8 large eggs
- 2 tablespoons whole milk
- 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 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.
Make Ahead: The frittata can stand at room temperature for 1 hour.
Tags: low-carb
source: http://www.foodandwine.com/recipes/brussels-sprout-bacon-and-gruyere-frittata
recipes/main_dish/brussels_sprout_bacon_and_gruyere_frittata.txt · Last modified: 2017/12/19 19:42 by admin