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.
- 5 strips bacon, torn into bite size pieces
- 1 1/2 cup brussel sprouts, halved (or quartered for large)
- 1 small shallot, sliced
- cooking spray
- 8 farm fresh eggs
- splash of milk, 1/2 & 1/2 or heavy cream
- 1/4 tsp baking powder
- 1/2 tsp nutmeg
- salt and pepper
- 1 cup shredded manchego cheese
- Preheat oven to 350°. In a medium skillet, saute the bacon over medium heat until chewy. Add the brussel sprouts and saute about 5 minutes until starting to soften. Add shallot and season with salt and pepper. Continue cooking about 5 more minutes or until your bacon is nearly crisp (it won't crisp after this step so get it the way you prefer it). Transfer the mixture to a baking dish that has been coated in non-stick cooking spray.
- Meanwhile, whisk 8 eggs, splash of cream, pinch of baking powder 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.
This is a delicious savory frittata elevating the already perfect match of bacon and brussel sprouts to another level by adding nutty manchego cheese.
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.
Serving: 1slice | Calories: 193kcal | Carbohydrates: 2g | Protein: 11g | Fat: 15g | Saturated Fat: 7g | Trans Fat: 1g | Cholesterol: 188mg | Sodium: 258mg | Potassium: 160mg | Fiber: 1g | Sugar: 1g | Vitamin A: 448IU | Vitamin C: 14mg | Calcium: 194mg | Iron: 1mg
Tried this recipe?Let us know how it was!