A Word From The Cook
“Frittata is an Italian egg dish that starts on the stove and finishes in the oven. Add any combination of cheese, meat, veggies and herbs. Tender brussels sprouts, salty bacon, mixed olives, and Gruyère cheese turn eggs into frittata comfort food, perfect for breakfast, brunch or dinner. Add a side salad and your meal is complete!”
- 1 Pound brussels sprouts
- Olive oil to coat pan
- 1 Cup mixed pitted olives
- 8 Slices of bacon
- 10 Eggs
- 1 Cup grated Gruyère cheese
- Pinch kosher salt
- Pinch black pepper
- 1 Teaspoon garlic powder
- You'll need an oven proof or cast ireon skillet for this dish.
- Step 1 – Cook Bacon in the Oven
- Lay bacon slices on a cookie sheet and cook in a preheated 350 degree oven until crisp.
- Step 2 – Sauté Brussels Sprouts Until Tender
- While bacon is cooking, prepare brussels sprouts.
- Rinse and pat dry brussels sprouts.
- With a paring knife, trim the rough bottoms and remove any brown or damaged leaves.
- Slice brussels sprouts in half, then half again, cutting through the end to keep leaves in tact.
- Sauté brussels sprouts and olive oil in an oven proof skillet , over medium heat, until tender and bright green. Add salt, pepper and garlic powder to brussels sprouts as they heat up. Don't overcook. They should be tender when pricked with a fork, but not soft.
- Step 3 – Combine Ingredients and Bake
- Add olives and crumbled cooked bacon to the warm pan of brussels sprouts.
- Add grated cheese.
- Pour well beaten eggs over the top, gently pressing liquid down to penetrate through to the bottom of pan.
- Bake at 350 degrees until eggs are firm and golden brown.
- Serve immediately with a side salad.
- Frittata can be served at room temperature as well.