Frittata - Brussels Sprouts & Bacon

By contessawannabe

Ingredients

• 8 large eggs
• ¼ c. grated pecorino, plus more for garnish (you can substitute Parmesan)
• 2 slices of bacon (or 1 thick-cut piece of pancetta, cubed)
• 2 c. shredded Brussels sprouts (about 8 oz. or ½ pint whole Brussels sprouts)
• 1 tsp. olive oil (optional)
• Salt and pepper
• Parsley, chopped (optional for garnish)

Details

Servings 4

Preparation

Step 1

1. Preheat oven to 400°. Whisk together eggs and pecorino, set aside. Cook bacon or cubed pancetta in a medium-size, oven-safe pan over medium heat. If using bacon, when done, take off heat, drain all but one tablespoon of fat, crumble bacon, and return bacon bits to the pan. If using pancetta, continue to step two.

2. Return pan to medium heat and add shredded Brussels sprouts. Saute until sprouts soften and turn bright green, about three minutes. If the bacon fat isn’t enough to keep the sprouts from burning or sticking to the pan, add the optional teaspoon of olive oil. Season liberally with salt and pepper.

3. Add whisked eggs and cheese to the pan. Continue cooking over medium heat for three or four minutes, until eggs set. Transfer pan to the oven and bake until cooked through and golden brown on top, about fifteen minutes.

4. Allow to cool before slipping frittata out of pan. Garnish with chopped parsley and more pecorino, if you like. Serve in wedges.