Frittatas are a pretty magical brunch offering, because you can serve them fresh or after sitting on the counter for an hour. It frees up your morning schedule a bit. Plus they are as flexible as omelets. You literally (figuratively) can throw anything in there. I haven’t used a recipe for one in a while, but this one spoke to me. It spoke to me so damn much I made it 2 days in a row.
Now friends, there is a fuck ton of bacon in here. Especially if you do go with the thick-cut like the recipe says. You can easily take out a slice or 2 and still have a wonderfully bacon-y amazing frittata. The other thing that is moderately nuts about this recipe is they never say to pour any of the bacon fat out after cooking. The bacon results in MASSIVE amounts of grease, and I could not in good conscience just leave that all in. I ended up pouring out more than 1/2 cup of bacon grease, because I am not an insane person who doesn’t give a shit about my health and wellbeing.
We didn’t have gruyere, so I subbed in comte. Is that a sin? Perhaps, though I’ve long been a sinner. GUESS WHAT, I also used plain old regular cream instead of creme fraiche, because I simply don’t want to be that fancy. Other than that, have at it. Serve with LOTS of hot sauce, a fruit salad, or some punchy kale salad. Or just eat it on its own, for any meal, at any time.
Brussels Sprouts and Bacon Frittata
8 slices thick-cut bacon, chopped
1 tbsp. extra-virgin olive oil
1 tbsp. unsalted butter
1 onion, chopped
1 tsp. kosher salt
2 springs fresh thyme
2 cups (180 g.) Brussels sprouts, thinly sliced, plus 1 cup (35 g.) Brussels sprouts leaves
1/2 tsp. freshly ground black pepper
2 tbsp. crème fraîche
2 tbsp. grated Parmesan
1 tbsp. chopped fresh parsley
2 tbsp. unsalted butter
3 tbsp. Gruyère
1. Preheat your oven to 475ºF/240∘C.
2. To make the filling: In a large sauté pan over medium-high heat, sauté the bacon in 2 tsp. of the olive oil and the butter, until browned. Add the onion, 1/2 tsp. of the salt, and the thyme and sauté until soft, about 10 minutes. Add the sliced Brussels sprouts and sauté for about 5 minutes longer, until soft. Transfer the vegetable mixture to a bowl and set aside.
3. Toss the Brussels sprouts leaves in the remaining 1 tsp. olive oil, remaining 1/2 tsp. salt, and the pepper. Set aside.
4. To make the custard: In a mixing bowl, whisk together the eggs, crème fraîche, Parmesan, and parsley. Set aside.
5. In a 10-in. (25-cm.) cast-iron or other ovenproof sauté pan, melt the 2 tbsp. butter over medium-high heat. Pour the custard into the pan and stir, lightly scrambling the eggs. Slowly add the vegetable mixture to the custard and continue scrambling. When the eggs are about 30 percent set, sprinkle with the Brussels sprouts leaves, top with the Gruyère, and transfer to the oven for 8 to 10 minutes, until the frittata is cooked through and browned on top. If the frittata doesn’t show signs of browning, place under the broiler for 2 minutes, but watch it like a hawk!
6. Immediately transfer the frittata to a plate by running a spatula around the edges and underneath to free it from the pan. Serve hot or at room temperature.
This keeps well, refrigerated, for up to 3 days.