Brussels Sprout, Bacon, and Gruyere Frittata

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

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
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.
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