Bacon and brussel sprouts are a match made in heaven. This frittata elevates the pair by adding nutty manchego cheese and a pinch of nutmeg.
Servings: 9
Calories: 176kcal
Equipment
- 1 9×9 baking dish This recipe makes 9 small servings.
Ingredients
- 1 1/2 cup brussel sprouts, halved (or quartered for large)
- 2 tbsp olive oil
- salt and pepper
- 3 strips bacon, cut into bite size pieces
- 8 farm fresh eggs
- splash of milk, 1/2 & 1/2 or heavy cream
- 1/2 tsp nutmeg
- 1/4 tsp baking powder (optional)
- 1 cup shredded manchego cheese
Instructions
- Preheat oven to 425℉. Place the cut brussel sprouts in a 9×9 baking dish and drizzle with olive oil. Toss with your hands to distribute the oil evenly. Season well with salt and pepper. Bake for 15 minutes.
- Carefully remove the baking pan from oven. Add the bacon pieces and stir to distribute evenly. Return the pan to oven and continue baking for 7-12 more minutes until bacon is crisp and brussel sprouts are tender. Remove from oven. Reduce oven temperature to 350℉.
- Meanwhile, whisk 8 eggs, splash of cream, pinch of baking powder (optional) and nutmeg together in a batter bowl with a pour spout. Season well with salt and pepper. Stir in shredded cheese.
- Pour egg mixture over the bacon/brussel sprouts and shimmy baking dish to ensure egg is evenly distributed. Bake for 25-30 minutes or until the eggs are firm (no jiggle when you shimmy the dish). Let rest for 5 minutes before serving.
Notes
This is a delicious savory frittata elevating the already perfect match of bacon and brussel sprouts to another level by adding nutty manchego cheese. The hint of nutmeg is also key to the flavor of this frittata.Â
You will not find manchego in the shredded cheese section. You shouldn’t have much trouble finding it in the “real” cheese section. It is a firm cheese that shreddeds easily – took me less than a minute with a microplane to shred enough for this recipe. I have also substituted shredded parmesan and it is equally good.
I’m experimenting with the baking powder in the frittata base. I definitely used way more than usual when making this and you can tell it is quite puffy. I think the 1/4 tsp is still enough to give a little lift, but it’s optional.Â
Nutrition
Serving: 1slice | Calories: 176kcal | Carbohydrates: 2g | Protein: 10g | Fat: 14g | Saturated Fat: 6g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 5g | Trans Fat: 0.02g | Cholesterol: 164mg | Sodium: 196mg | Potassium: 128mg | Fiber: 1g | Sugar: 1g | Vitamin A: 396IU | Vitamin C: 12mg | Calcium: 172mg | Iron: 1mg
Tried this recipe?Let us know how it was!
