Sautéed Sprout, Bacon & Gruyere Frittata
Sautéed Sprout, Bacon & Gruyere Frittata
It’s Brussels sprouts season and they’re not just for Christmas dinner. From pickling and stir-fries to slaws, gratins, hash browns, risottos and Buddha bowls, the possibilities are endless.Frittatas are quick, simple, incredibly versatile and perfect for using up holiday leftovers. The smoky bacon, crispy Brussels sprouts and creamy cheese make this dish rich, comforting and a crowd pleaser (well nearly). Serve it with a crisp green salad or vibrant veggies for a complete meal.This recipe was developed for Fabrizio @pureandnatural.ie
Serves:
6
Course Breakfast, Brunch, Lunch, Main Course
Diet Child Friendly, Diabetic Friendly, Gluten Free, Grain Free, Ketogenic, Low Carb, Sugar free
Servings 6
Ingredients
- 30 g butter
- A dash of olive oil
- 4 slices bacon finely diced (smoked if possible)
- 250 g onion finely sliced (1 large)
- 10-12 Brussels sprouts halved or quartered depending on size
- 20 g fresh parsley finely chopped
- 6 eggs preferably organic or free-range
- 50 ml fresh cream optional
- 100 g smoked cheese finely grated
- 50 g Gruyere cheese finely grated
- Seasoning to taste
- Small pan – 20cm approx in size
Method
- Begin by heating a small knob of butter with a dash of olive oil in a pan over medium-high heat. Add the bacon and sauté gently for 3-5 minutes, or until it becomes lightly golden and crispy. Once done, transfer the bacon to a plate lined with kitchen paper and give the pan a light wipe.
- Next, add a larger knob of butter along with a splash of oil to the same pan. Add the sliced onion and and gently fry for 10–15 minutes until it becomes soft, caramelized and sweet. Remove from pan and set aside.
- Add the remaining butter along with the Brussels sprouts, seasoning generously with salt and pepper. Continue cooking, tossing occasionally, for about 5 minutes, or until the sprouts are crisp, slightly tender and lightly browned. Return the crispy bacon and caramelized onion to the pan, add the parsley, and mix thoroughly to ensure all the ingredients are well combined.
- In a medium mixing bowl, whisk together the eggs, cream, cheeses and season with salt and freshly ground pepper. Pour the egg mixture over the Brussels sprouts and bacon in the pan, making sure everything is evenly coated.
- Allow the mixture to cook for about one minute, then cover the pan with a lid. If you don’t have a lid handy, you can use a layer of baking parchment followed by tinfoil. Transfer the pan to the oven and bake for 30-40 minutes, or until the frittata is set. For the final few minutes of cooking, remove the lid or parchment/foil to achieve a lovely golden finish.
- Serve with winter greens or vegetables for a delicious brunch or lunch.
Maggie's Tips
- Source small Brussels sprouts, as they are generally sweeter and will cook more quickly.
- Sprouts left over from Christmas dinner? Got some leftover ham? Simply toss these into your frittata instead of cooking fresh sprouts or bacon!
- Don’t have or like Brussels sprouts? Try using shredded kale, cabbage, or spinach instead.
- For a quicker version of this frittata, cook in individual oiled muffin tins for about 10 - 15 minutes or until set.
- Frittatas are perfect for a child’s /adults lunchbox.
- Vegetarian Option: Omit bacon
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