Frittata with Brussels and Bacon
I love the brussel sprouts in this frittata, especially cut in half as they taste so meaty and satisfying when you bite into it. Add some crispy bacon (I like turkey bacon) and cheese ( sheep’s milk pecorino romano) and this dish is DELICIOUS!
Ingredients:
8 eggs
2 T cashew cream or whatever cream you have
1 cup grated cheese (sheep’s pecorino Romano or gruyere)
2 cups brussel sprouts (cut in half)
2 tsp olive oil
1-2 T ghee or avocado oil
1/2 cup chopped red onion or shallots
salt and pepper to tste
Here’s How:
Preheat oven to 400.
Bake a package or just 4 slices of turkey bacon for 20 minutes or until crispy. (You can enjoy the rest of the package on the side with the frittata.
Place “halved” brussels on another cookie sheet, drizzle with olive oil and a touch of sea salt and roast in oven for 7 minutes or until browned.
Grate cheese and set aside
Chop onions and set aside
Crack open eggs and allow to come to room temperature. Whisk thoroughly with salt and pepper.
Crumble 4 pieces of turkey bacon and set aside.
Turn oven down to 350.
Heat a large cast iron skillet, and with a bit less than 1 T ghee, sauté onion until slightly browned. Add brussels, then whisked eggs, half the cheese, the crumbled bacon, and the rest of the cheese.
Bake in the oven for 12-15 minutes or until slightly browned around the edges and completely done.
Yum!