Brussels Sprout And Bacon Frittata For Fiesta Friday #97
I bought the Huckleberry cookbook months ago and never got around to making anything from it, life got in the way and the book sat on my shelf with the other cookbooks I’ve meant to use. I do have a method to my madness I mark the recipes with a bookmark and place them on the top of my book case not in the shelves so I see them constantly and am reminded that this book has a recipe I need to make. Huckleberry has multiple book marks, the food looks gorgeous and sounds delicious and I am tempted to cook my way through the entire book but honestly don’t have time and I certainly can’t eat my way through the book. How many of you have cookbooks you bought (because you love them) but have not made anything from them? I would venture to guess at least of few of you fall into this category along with me.
This recipe for a bacon and brussels sprout frittata immediately jumped out at me. I am a huge fan of eggs and frittata’s in general but adding the sprouts and bacon and cheese just made me happy.
I normally would not publish a recipe in a cookbook unless it has already been widely published online, thats the case with this recipe. It is wonderful, but then all the recipes in Huckleberry Cookbook are great, drool worthy, beautifully written and photographed.
I am bringing this delicious frittata to Fiesta Friday this week, Angie, get some rest you have been burning the candle at both ends, thank goodness she has some help this week with two amazing co hosts Johanne@French Gardener Dishes (who is co-hosting for the first time) and Liz@spades, spatulas & spoons. Thank you Ladies!!
Brussels sprouts and bacon frittata
From Huckleberry Cookbook, serves 6
8 slices thick bacon, chopped
1 tbs olive oil
1 tbs unsalted butter
1 onion chopped
1 tsp kosher salt
2 sprigs fresh thyme
2 cups brussels sprouts thinly sliced plus 1 cup leaves from the sprouts
1/2 tsp black pepper
2 tbs creme fraiche
2 tbs grated parmesan
1 tbs chopped fresh parsley
2 tbs unsalted butter
2 tbs grated gruyere
Pre heat oven to 475
In large saute pan over medium high heat saute the bacon in 2 tsp of olive oil and the butter until browned. Add the onions 1/2 tsp salt and the thyme and saute until soft, should take about 1o minutes. Add the sliced brussels sprouts and saute for another 5 minutes longer until soft. Transfer the vegetable mixgture to a bowl and set aside.
Toss the brussels sprout leaves in the remaining 1 tsp of olive oil, 1/2 tsp salt and pepper. Set aside.
In a mixing bowl whisk together the eggs. creme fruit, parmesan and parsley and set aside.
In a 10 inch cast iron or oven proof saute pan melt 2 tbs butter over medium high heat. Pour the custard into the pan and stir, lightly scrambling the eggs. Slowly add the vegetables to the custard and continue to scramble. When the eggs are about 30% set sprinkle the brussels sprout leaves and sprinkle the gruyere on top. Transfer to the oven for 8-10 minutes. If it is not browned on top place under the broiler for 2 minutes but watch it like a hawk.
Immediately transfer to plate or serving piece by running a spatula around the edges and underneath to free the frittata from the pan. Serve hot or at room temperature.
Mine did not brown on top for some reason, even under the broiler, probably too far from the heat source but it doesn’t matter, the frittata is perfect and delicious albeit a bit pale.
Wonderful recipe Suzanne!
Excellent, Suzanne. It looks fantastic and festive for Fiesta Friday! Huge hugs.
Thanks Teagan needed something quick and easy in full on cookie making mode.
Ooooh and you make wonderful cookies! ❤ 😀
I love frittatas too and brussel sprouts are in abundance at many of the stores. Never would have thought to add this veggie but with bacon and cheese I bet it is good 🙂
It’s really good Judi recommend giving a try! Thanks so much.
Reblogged this on hocuspocus13 and commented:
And that’s why I never buy cookbooks! 😉
I love the idea of Brussel sprouts in a frittata. I sure give it a try. 🙂
Hope all is well.
Thank you, Suzanne!
It’s wonderful Francesca!! I used sour cream had no creme fraiche tweaked it a little and it is just wonderful! Thank you I am ok!
Is Huckleberry a restaurant or chef?? I’m sure Sue (Birgerbird) talks about Huckleberry..
It’s a restaurant and bakery in California Zoe Nathan is chef. Yes Sue talks about Huckleberry a lot. Never been there but heard it’s wonderful!
Cool, thank you, now I’ll know what she’s talking about!!
Lovely recipe! Looks amazing , Suzanne! Oh! I fall into the same category as you, I don’t even know why I buy cookbooks in the first place:D
I like to have them, silly really, but I love cookbooks and have to confess I rarely use them.
Can totally understand 🙂
I’m in loooooove with Brussels Sprouts, have them almost everyday for lunch! Because of that I’m going to make this frittata with some other veggies – can’t wait, thanks lady!
Me too Pamela thank you so much!
This is one beautiful frittata! It would be perfect over the holidays when everything else is sweet. I haven’t had anything with shaved brussels sprout yet. John doesn’t think he likes them. I will change his mind eventually. The cover on that book is drool worthy! I have really resisted buying more books but do have a bread book on Santa’s list.
It’s really delicious Julie because there is bacon and the sprouts are shaved or sliced very thin you could serve to a Brussels sprout hater. Thanks so much!
Ha! Suzanne! I will convert him yet!
A convert gotta love that!
I can totally adapt it with vegetables Suzanne, right?
I have heard a lot deal about Huckleberry book but haven’t seen any.
What is the book mostly about? What kind of recipes?
Absolutely no bacon necessary and it would be wonderful with additional vegetables.
I am possibly suffocating under a plethora of cookbooks, some of which I have never actually made anything from but love the inspiration of them. Maybe I should pull back a little!! This looks well tasty. Nice one.
Thanks Lisa, I have hundreds of cookbooks some I have used over the years most of them I have not used. Like you I love the inspiration behind them. This is s good recipe. I will admit it did not follow directions closely but the basics are all there and it’s delicious.
Reblogged this on ravenhawks' magazine and commented:
looks really yumm
Thank you so appreciate it😄😄😄❤️
Such a nice combination. Eggs and Brussels are so good together. You know, I’ve never made a frittata. I normally make tortilla instead (which takes forever). I’ll have to drop by TKMaxx during the sales and buy in a smaller pan I can use in the oven. On the other hand, it’s dangerous for me to go there!
I have never made the Spanish tortilla, I need to, have to look for a recipe. Oh my, don’t let me into Marshalls or TJMax housewares, I go nuts. It’s dangerous. Johnny, one day would love to go shopping with you. What fun that would be. Thanks so much.
Brussels sprouts go so well with bacon. Avery clever idea to combine them in frittata. Looks delicious! 🙂
They do go very well together and the frittata is delicious. Thank you Ronit!!
I LOVE this cookbook, Suzanne! I have only checked it out through my library… but it is on my wishlist! This frittata looks amazing!
I do too, it’s got such amazing recipes and everything looks so good. Thank you, the frittata is wonderful.
Aren’t frittatas so fun? Love the combo of flavors you used!
They really are and so tasty, this one with the shaved brussels cooked with the bacon and onions is so good, really worth a try, Thanks so much.
Wonderful recipe Suzanne. .. I love Brussels sprouts… looks yummm
Thank you so much Chitra, I think Brussels Srouts are my favorite.
We grow our own and usually end up with a glut – always looking for different ways to cook these, thanks for the recipe!
Oh how wonderful, I wish I had a green thumb, this is a wonderful and delicious way to use those sprouts. Thank you Margaretha.
Suzanne – that looks so hearty and delicious!! 🙂
It’s really good Linda, thank you so much.
Another wonderful way to use Brussels sprouts! Thank you for bringing this to FF. I made a Brussels sprout topped pizza a few months ago, it was wonderful (cauliflower crust).
I also have shelves of cookbooks which I have never cooked from, but intended to. They all give me an idea somewhere though. Seriously, I need to cull them but cannot bring myself to part with a single one. My mother used to say that if there was even one good recipe, the book was worth it.
Thanks Liz and thank you for hosting FF this week. Oh a BS pizza sounds delicious, I think I could eat them every day. You know your Mother is right, even one good recipe in the book makes it worth it. I found one with this frittata for sure. Thank you again.
That looks amazing, Suzanne. I would not have thought of using sprouts like this, but it looks delicious.
It’s really good Millie. Thanks so much.
I bet it smells amazing, too.
Yes it does, but I love the smell of cooked bacon.
Perfect healthy yummy breakfast…
Thank you so much, it was delicious.
I’m a big fan of eggs myself, anytime of the day. This recipe looks delicious and I would consider it an excellent dinner.
Me too, I can eat eggs any time of day or night. A frittata is one of my favorites. Thank you so much.
This frittata looks so good! What a great way to serve brussels sprouts, too! That cookbook sounds like a keeper! 🙂
Thanks so much Nancy, I really love this frittata. I really do love brussels sprouts.
Love all the ingredients in your frittata! Thank you for sharing, Suzanne!
Thank you so much. It was delicious.
HI Suzanne– My friend Christine has been to the Huckleberry Bakery and told me about the cookbook– I “visited” it a few times at the bookstore, pouring over the photos. Then, lucky day!!, I found it on the new book shelf at the library! I checked it out for 3 weeks and renewed for 3 more and it sa on my coffee table where I could read through it. But I did not make this frittata– thanks for reminding me. I like eggs too– for dinner– when you just don’t want a heavy duty meal. And this looks great (maybe one day I will break down and go buy the book!).. Fun post!
I really do recommend the frittata recipe. I have not made anything else from the book yet and am not sure when I will get around to trying another recipe but this one is a keeper. Thanks so much.
I trust your recommendations Suzanne– I’ll give it a try– just right for two people here for dinner. thanks.
I whittled the recipe down, it’s just me. I used 4 eggs a small skillet, didn’t have creme fraiche so used sour cream, probably more than I should have, also more grated cheese, because I love cheese. It is very forgiving and still came out beautifully. These kind of recipes IMHO don’t have to be followed exactly. It was good for 2 meals for me.
This looks amazing. I never thought of putting sprouts in a frittata but I will now. A fantastic way to use up the leftover christmas sprouts too. Thanks for sharing. Emma xx
It’s wonderful Emma, thanks so much.
What a delicious recipe! Thanks for sharing it with us!
Thanks Lynn, it is delicious.
yumm it is so lovely! I think I can taste it!! 🙂
Oh gosh. That looks so good!!!
Thank you so much Susan.
I really believe that brussels sprouts and bacon are a perfect pairing! This sounds really lovely. I’ve seen the Huckleberry cookbook -beautiful- but haven’t looked through it deeply. Do you like it overall?
Thanks Em, I totaly agree and this recipe was really good ( I didn’t follow it to the letter) I tend not to on savory foods. I have only made this from the cookbok, I got some feedback on my instagram page from someone who was very disappointed with the book, they had several failed recipes. I can’t say because I haven’t tried them. I love the beauty of the book and I think many of the recipes can easily be made using tried and true following the idea rather than the exact recipe. They have a farro breakfast cereal that sounds so good
I have so many cookbooks with ripped paper markers in that I forget about. The trouble is that I leave them on the kitchen table so they’re in sight and they just pile up and there’s no room to eat on it anymore! Glad I’m not the only one. Brussels sprouts and bacon – a match made in heaven. Sometimes I add some chestnuts and shallots too. Your recipe was well worth marking in any case…
That sounds wonderful, I did add shallot to the frittata and next time will try chestnuts. Thanks so much!!!!
It looks so creamy, cheesy and delicious! I would have a little avocado on the side and be in heaven.
Thank you so much it was wonderful!
Love the brussel sprouts with bacon – combination. Sounds perfect.
Thank you so much it was delicious.
Wow! What a way to wake up. That cookbook seems to have the best recipes and this one is no exception. Beautiful!
Although I have only made one, they all look drool worthy. Thanks Amanda.
I wonder how many of the bookmarked recipes you actually get around to making? 😉
Unfortunately very few. Good intentions don’t always translate into an actual accomplishment. Still hope to though!
I’ve loveed brussel sprouts since I grew teeth and I was able to eat solid food! (Very usual for children). So you can imagine how lovely and delicious this frittata looks to me. Very delectable presentation! Yum! 🙂
Thats very unusual, I never tasted them as a child. So many things were just never made in my house. The first time I tasted them I really didn’t like them, maybe it was how they were prepared, boiled is not exactly the best way to serve them. This fritata is great, the sprouts are so good in this. It is now one of my favorite frittata’s. Thanks so much Fae.
My husband and I love frittatas and eat them often. I never would have thought of Brussels sprouts in one so thank you for sharing the recipe.
I know never thought of brussels sprouts in a frittata but it works and works well. Thank you Karen.
Your fritata looks absolutely gorgeous…and yes, I do have a cookbook on my shelf (that I happened to thumb through again today!!) that is very beautiful but I have not cooked with yet…although my intention has been to do just that. And it has been on my shelf for almost a year. Glad I’m not the only one 🙂
No you are not alone. I have 4 on my shelf with bookmarks awaiting me to open them and cook something. Some have been there longer than a year. I’m so bad about that.
looks yummy and something i’d definitely want to try! happy holidays!
Happy Holidays to you too, thank you so much, it’s definitely worth a try.
Brussel sprouts in a frittata?!?! This is a great idea Suzanne…
Yes it’s wonderful, thank you I wish I had thought of it but I thank the good people at Huckleberry for the inspiration. Thank you so much Margherita.
Excellent recipe, Suzanne! I was scratching my head as I sit here looking at the big ol brussels sprouts stalks my husband brought home. This is the best way to enjoy them, I think. Thanks!
Thanks Angie it’s wonderful!!!
Hi Suzanne, my husband and I would go crazy for this, bacon and brussel sprouts are a match made in heaven.
It was truly delicious. Thanks Cheri.
i love the flavor combination in this frittata! You are an artist with your creations. It is a feast for the eyes and the taste buds!
Thank you so much, it was a really wonderful combination.
A wonderful very inviting delicious looking recipe! Yummm! I never heard of this book before but it sounds like a real winner! 🙂 Yummm!
Thank you so much Sophie.
I am always trying to find ways to cook Brussels Sprouts without bacon – but for this, I would suspend that rule! Plus I’ve been on quite a little bacon fest of my own, it seems! 🙂 And Brussels and Bacon are heavenly together –
Bacon and Brussels Sprouts are heavenly together. I am a fan of bacon, can’t help it and now I have to try your oven method. That could change my life. LOL.
🙂 And now I know from A. Bolyen that I can freeze it!! That could be dangerous! I could just see myself getting up in the middle of the night, standing in front of the freezer in my nightie and bare feet, eating bacon – haha!
Now why did you tell me that, enabling my bacon obsession, I didn’t know you could freeze it. Ha, I’m there with you in my nightie eating bacon.
I’ve heard wonderful things about this cookbook! Your frittata looks terrific!
It was really wonderful. Thank you!!