Sometimes, breakfast for dinner sounds delicious. And, sometimes I want to figure out how to incorporate my favorite brussels sprouts into breakfast. This frittata accomplishes either in a fantastic way. It’s the right balance of all the tastes. I really don’t have anything else to say, except this is perfection in a skillet. Recipe is from 2015 Food and Wine Annual Cookbook.
Brussels Sprouts, 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
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.