Before I begin, I apologize for the lack of posts this past week. I was in New York for a work-related awards event and Mr. B flew in and we stayed through the weekend. We had a wonderful time eating, exploring, people-watching and shopping in the city – I’ll definitely be writing a blog post about New York soon! Thank you for being patient with me as I get back on the blogging horse.
A few weeks ago I purchased a bag of brussels sprouts from Costco. We made several recipes and still had sprouts to spare! And alas, Mr. B. can only take so many brussels sprouts of the roasting variety, so I searched for other uses of brussels sprouts and ran across this easy to make gem. Even if you think you don’t like brussels sprouts, this recipe may turn you into a fan. And let’s be honest, bacon never hurts either.
Brussels Sprouts and Bacon Frittata
Adapted from the original recipe from onehungrymama.com.
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 c. sliced mushrooms
1 tsp. olive oil (optional)
Salt and pepper
Parsley, chopped (optional for garnish)
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 and mushrooms. Saute until sprouts and mushrooms soften and turn bright green, about three minutes. If the bacon fat isn’t enough to keep the sprouts and mushrooms 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.