Brussels Sprout And Bacon Frittata For Fiesta Friday #97
Frittata
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
Filling
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
Custard
10 eggs
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.
Delicious
apuginthekitchen 