The Pioneer Woman Tasty Kitchen
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Bacon & Brussels Frittata

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Level: Intermediate

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Description

Frittatas are my favorite egg dish to feed guests. This frittata is filled with shallots, bacon, Brussels sprouts and of course, some Parmesan cheese. I like to serve it with a salad to round out the meal.

Ingredients

  • 4 ounces, weight Sliced Bacon, Cut Into ½ Inch Squares
  • 1 whole Shallot, Diced
  • Salt And Pepper, to taste
  • 4 ounces, weight Brussels Sprouts, Halved, Cored, Separated Into Leaves Or Sliced 1/8 Inch Thick
  • 1 Tablespoon Butter
  • 8 whole Large Eggs
  • 2 Tablespoons Milk Or Cream
  • 1 ounce, weight Parmigiano Reggiano Cheese, Freshly Grated
  • 2 Tablespoons Extra Virgin Olive Oil
  • 4 ounces, weight Frisee Lettuce, Roughly Chopped
  • 4 whole Radishes, Thinly Sliced
  • FOR THE SALAD DRESSING:
  • 1-½ teaspoon Dijon Mustard
  • 1 Tablespoon Champagne Vinegar Or Other White Wine Vinegar
  • 3 Tablespoons Extra Virgin Olive Oil

Preparation

Add chopped bacon into a cold 8-inch nonstick pan. Turn heat to medium. Cook approximately 10 minutes, stirring occasionally and adjusting heat as needed, or until bacon is browned and crisp. Drain bacon fat, reserving 1 tablespoon in the pan.

Add shallots to the pan. Season with salt. Sauté about 6–8 minutes or until translucent and sweet.

Add Brussels leaves to pan, followed by the butter. Season with salt and pepper. Sauté about 4 minutes or until tender with a slight bite. Remove bacon and vegetables from pan and allow to cool at least 10 minutes before adding to eggs.

Wipe out the 8-inch pan. Warm over medium heat.

In a large bowl, beat eggs with milk and cheese. Season with salt. Stir in bacon and Brussels mixture.

When pan is heated, add oil. It should shimmer. Swirl to coat pan. Pour in egg mixture in the center of the pan. Using a rubber spatula, stir eggs, running the spatula along the edges and across the bottom of the pan as the eggs set up. Once the eggs are about 50-60% set, after about 2 minutes, stop stirring. Allow the bottom of the frittata to brown, about 2 minutes.

Loosen frittata from the sides of the pan. Using a flat lid of a pan or large plate, place the lid against the top of the pan and invert the frittata onto the lid. Slide frittata back into the pan and cook it on the opposite side. Cook about another 2 minutes or until browned and just set. Remove from pan.

For the salad dressing, whisk mustard and vinegar in a bowl. Slowly drizzle in oil, whisking constantly, until emulsified.

Add frisee and radishes to a bowl. Season lightly with salt. Toss with dressing. Serve frittata with salad. Enjoy.

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