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Brussels Sprout Frittata with Bacon & Parmesan

Brussels Sprout Frittata
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a simple brussels sprout frittata with caramelized onions, crispy bacon, and parmesan cheese

servings: 4-6

Ingredients

  • ½ lb bacon, diced
  • olive oil
  • 1 lb brussels sprouts, ends removed + halved + very thinly sliced
  • kosher salt
  • freshly cracked black pepper
  • 1 small onion, thinly sliced
  • 10 eggs
  • ¼ cup whole milk
  • 2 tbsp maple syrup
  • 1 cup freshly grated parmesan cheese, plus extra for garnish
  • 1 tbsp fresh thyme leaves

Instructions

  1. Preheat the oven to 400°F. Spread the bacon into an even layer in a 10” cast-iron skillet. Bake for 15 minutes. Lower the heat to 375°F and bake for another 15 minutes, or until crisp. Use a slotted spoon to transfer the bacon to a plate lined with paper towels. Set aside.
  2. Place the skillet (with the bacon fat) onto the stove over medium-high heat. Add a drizzle of olive oil and half of the brussels sprouts. Quickly cook until caramelized and tender, about 3-4 minutes. Season with salt and black pepper. Transfer the brussels to a plate. Repeat with the remaining half. 
  3. Add another drizzle of olive oil to the skillet, along with the onion. Reduce the heat to medium and cook for about 10 minutes, stirring often, until caramelized and tender. Season again. Add the brussels back to the skillet and stir to combine. 
  4. In a large mixing bowl, whisk the eggs until frothy. Whisk in the milk, maple syrup, and ¾ cup of grated parmesan cheese. Pour the mixture into the skillet. Turn the heat to low and let cook for 1 minute, allowing the eggs to slightly set. 
  5. Sprinkle the remaining ¼ cup of parmesan over the eggs. Transfer the skillet to the oven and bake for 20 minutes, or until fully cooked though. Let cool for about 5 minutes.
  6. Cut the frittata into slices and serve with the reserved bacon, fresh thyme, more parmesan, and black pepper over top.

Notes

If you can, try to find a real wedge of parmesan cheese for this recipe compared to pre-grated parmesan. To grate it, use a microplane and simply grate it back and forth. This creates light shreds of parmesan that melt beautifully into the eggs.

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