This frittata is filled with shallots, bacon, brussels sprouts and of course some parmesan cheese. I like to serve it with a salad to round out the meal.
- 8 large eggs
- 4 oz sliced bacon, cut into ½ inch squares
- 1 shallot, diced
- 4 oz brussels sprouts, halved, cored, separated into leaves or sliced 1/8 inch thick
- 2 tbsp milk or cream
- 1 oz (~1/3 cup) parmigiano reggiano cheese, freshly grated
- 1 tbsp butter
- 2 tbsp extra virgin olive oil
- Kosher salt & fresh cracked pepper
- 4 oz frisee lettuce, roughly chopped
- 4 radishes, thinly sliced
- 1 tbsp champagne vinegar or other white wine vinegar
- 1 ½ tsp Dijon mustard
- 3 tbsp extra virgin olive oil
- Kosher salt
- Cook bacon: Add chopped bacon into a cold 8-inch, nonstick pan. Turn heat to medium. Cook approximately 10 minutes, stirring occasionally and adjusting heat as needed, or until bacon is browned and crisp. Drain bacon fat, reserving one tablespoon in the pan.
- Cook shallots: Add shallots to the pan. Season with salt. Sauté about 6-8 minutes or until translucent and sweet.
- Cook brussels: Add brussels leaves to pan, followed by the butter. Season with salt and pepper. Sauté about 4 minutes or until tender with a slight bite. Remove bacon and vegetables from pan and allow to cool at least 10 minutes before adding to eggs.
- Heat pan & prep eggs: Wipe out the 8-inch pan. Warm over medium heat. In a large bowl, beat eggs with milk and cheese. Season with salt. Stir in bacon and brussels mixture.
- Cook eggs: When pan is heated, add oil. It should shimmer. Swirl to coat pan. Pour in egg mixture in the center of the pan. Using a rubber spatula, stir eggs, running the spatula along the edges and across the bottom of the pan as the eggs set up.
- Flip & finish: Once the eggs are about 50-60% set, after about 2 minutes, stop stirring. Allow the bottom of the frittata to brown, about 2 minutes. Loosen frittata from the sides of the pan. Using a flat lid of a pan or large plate, place the lid against the top of the pan and invert the frittata onto the lid. Slide frittata back into the pan and cook it on the opposite side. Cook about another 2 minutes or until browned and just set. Remove from pan.
- Make salad dressing: Whisk together the mustard and vinegar in a bowl. Slowly drizzle in oil, whisking constantly, until emulsified.
- Toss salad: Add frisee and radishes to a bowl. Season lightly with salt. Toss with dressing.
- Serve: Serve frittata with salad. Enjoy.
Keys to making a successful frittata
- The pan must be hot enough! If the pan’s not hot, the frittata might stick.
- You must put enough oil in the pan to avoid sticking. Two tablespoons worked for me.
- Flip the frittata quickly, preferably onto a flat lid slightly larger than the pan (hold the lid against the pan while you flip). Work quickly to slide the frittata back into the pan. Use a rubber spatula to tuck in the edges and make it appear neat.
- Category: Breakfast
- Method: Pan fry
- Cuisine: Italian
- Serving Size: 1/4 of frittata + salad
- Calories: 434
- Sugar: 3.1 g
- Sodium: 441.2 mg
- Fat: 36.3 g
- Saturated Fat: 11.4 g
- Carbohydrates: 7 g
- Fiber: 1.9 g
- Protein: 20.6 g
Keywords: brussels sprouts frittata, bacon frittata, bacon and cheese frittata