I love everything about this frittata. Brussels sprouts are one of my all time favorite vegetables. Bacon, enough said. A touch of red onion and some eggs. It's the perfect fall breakfast, lunch, or dinner and will be in constant rotation in my home this fall. Just make sure the Brussels sprouts are nice and tender before adding the eggs. There is nothing worse than a raw Brussel sprout in this dish. You can also roast the sprouts if you have more time. Delish.
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Brussels Sprouts and Bacon Frittata
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- 4 U pieces bacon, coarsely chopped (center cut)
- 1 U small red onion, chopped finely
- 1 lb. Brussels sprouts, finely chopped
- 1 cup skim milk
- 3 U large eggs
- 3 U egg whites
- 1/2 tsp. salt
- 1/2 tsp. Worcestershire sauce
- 1/4 tsp. freshly ground black pepper
- Preheat the oven to 400 degrees.
- Cook the bacon in an oven safe skillet until it is crispy. Remove and set aside. Leave bacon drippings in the pan.
- Add the red onion and sprouts. Cook for about 10 minutes until the onion begins to be translucent and sprouts have softened. Add water if needed.
- Meanwhile, whisk together the eggs, egg whites, and milk. Stir in the salt, pepper, and Worcestershire sauce.
- Pour the egg mixture into the skillet.
- Place the skillet in the oven and cook for an additional 20-25 minutes until the top is cooked through and the top gets crispy. If you do not want to wait for a frittata you could also just make a scramble at this point.
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
The Nutritional Values provided are estimates only and may vary based on the preparation method.
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