Brussels Sprout Frittata with Bacon & Parmesan - The Original Dish (2024)
Posted on March 17, 2021 by The Original Dish
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Sharing a hearty brussels sprout frittata with caramelized onions, crispy bacon, and lots of parmesan cheese. It’s a simple breakfast recipe full of flavors that work SO well together. Something a little fun and different to change up your everyday routine. You can serve this frittata with some jammy toast or something else sweet alongside to complete the morning spread!
brussels sprout frittata – the details
Sweet, smoky, salty, savory…this brussels sprout frittata hits all of the right notes. I love how simple it is to throw together, and it truly will make breakfast the most exciting and delicious part of your day.
You’ll start by dicing up some bacon and rendering it in the oven. I like to cook bacon in the oven so that it cooks nice and evenly. I used a maple bourbon bacon when making this because it’s what I had on hand (and it’s my absolute favorite), but any regular bacon will work.
Once crisp, you’ll transfer the bacon out of the skillet and start to build the frittata, saving the smoky + crispy bacon to top it off. The base of the frittata is brussels sprouts and onions. The key to getting both deeply browned and caramelized is cooking the vegetables separately.
I find for the listed amount of ingredients and when using a 10” skillet, three rounds of sauteing does the trick (two batches of brussels sprouts + one onion).
Space in the skillet is essential for caramelization.
Once you’ve got some good color on your veggies and they’re tender, you’ll whisk up the egg mixture. A combo of eggs, whole milk, maple syrup, and parmesan cheese gives this frittata the perfect texture and a really delicious sweet and salty flavor.
You’ll pour the eggs into the skillet and after 20 minutes in the oven, you’ve got yourself a golden, perfectly cooked brussels sprout frittata that’s ready to slice and serve! With plenty of bacon and parmesan cheese over top, of course. Enjoy!
If you’re looking for more egg recipes, here are a few favorites:
Mexican Potato Hash with Fried Eggs Herby Egg Salad on Toast The Ultimate Scrambled Egg Breakfast
1 cup freshly grated parmesan cheese, plus extra for garnish
1 tbsp fresh thyme leaves
Instructions
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.
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.
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.
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.
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.
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.
shop the dish: brussels sprout frittata with bacon & parmesan
Don't overcook! Overcooking eggs makes them rubbery. When you remove the Frittata from the oven, it will continue to cook, especially if you are using cast iron, which retains heat well. You do want it to be set and not liquidy, but keep this in mind so you keep the texture perfect.
There's nothing wrong with soft and chewy Brussels, but if your goal is the type of crispy Brussels that they're serving at your favorite bistro you MUST thoroughly dry the surface of the sprouts before sautéing and/or roasting them. If they are wet they will steam instead of crisp.
"They were just very bitter; a very strong bitter taste," Bontadelli says. This all started to change in the 1990s, and it began in the Netherlands, where Brussels sprouts have a simpler name: spruitjes.
Dairy, like milk or cream, is a crucial component of frittatas. This is the ingredient that gives frittatas their signature creamy, fluffy texture. Without this important addition, frittatas cook up flatter and a bit more dense. Follow this tip: After whisking the eggs together, be sure to whisk in some milk or cream.
If meat and vegetables figure into your frittata, cook them in the pan before you add your eggs—and I leave mine ever so slightly underdone. That way, they don't get soggy when they keep cooking in the oven (and I tend to like my vegetables with a little “bite” anyway, but it's a personal preference).
Don't soak sprouts before cooking them, they don't need it. Rinse before cooking, and if you want to store them ready-prepped but them in a reusable bag or container in the fridge.
Welcome to brussel sprout roasting 101! Step right up, we've got all the secrets. To create a crunchy exterior and allow water to escape from the brussels, they should be cut in half before roasting (and sometimes, if large, into quarters as well).
Wash sprouts under cold running water and remove any leaves or yellow spots you may see. Place sprouts in a pot and cook for about 10-15 minutes. Sprouts are done when a knife will easily cut through them. Season with butter, salt, and pepper to taste.
The other secret to ridiculously crispy Brussels sprouts is tossing them in plenty of oil. We like to use olive oil, but plain vegetable oil is great too. If the sprouts are well-coated, they'll caramelize and char instead of simply softening in the oven.
Brussels sprouts are a healthful vegetable rich in vitamin C and K. They may also possess some health benefits, such as reducing the risk of heart disease and some cancers. Brussels sprouts are a staple of Christmas and Thanksgiving dinner.
Throw out fresh brussel sprouts that have a foul odor, yellow or wilted leaves, a mushy or slimy texture, or dark spots. Use fresh brussel sprouts within 1–2 weeks of getting them. Store the brussel sprouts in a plastic bag inside your fridge, and wash them before cooking them.
A 2011 study by Cornwall College found that sprouts contain a chemical, similar to phenylthiocarbamide, which only tastes bitter to people who have a variation of a certain gene. The research found that around 50 per cent of the world's population have a mutation on this gene.
There is no one definitive answer to this question, as the name for brussels sprouts in the Indian market or in Hindi may vary depending on region and dialect. However, some possible translations for brussels sprouts into Hindi could be ब्रजले स्प्राउट (brazle spraut) or बुल्फ़ा (bulpha).
When dealing with serving frittatas at room temperature or chilled, make sure that you let it cool slowly -- you need to make sure that the proteins get a chance to set up before the air bubbles shrink significantly.
A non-stick pan is the best way to whip up fresh and fluffy eggs. You shouldn't need to scrub or scrap the eggs off the bottom of the pan, and unless extremely seasoned, any other pan will leave you with more eggs inside it than on your plate.
What Makes a Frittata Rise? Milk or cream is the essential ingredient that will make your frittata rise. Cooked without either milk or cream, the frittata will be flatter and less puffy. Add the milk or cream to the eggs and whisk them together until they are fluffy.
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