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  * 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