So FINALLY I’m making a frittata. It’s been long enough.
I can credit this frittata technique to my boss. No surprise there. We make them a lot for clients at breakfast. Then again, my nonna’s method wasn’t too far off.
Brussels sprouts actually grew to become one of my favorite fall/winter vegetables. I love them seared, deep-fried and even raw. So why not in a frittata? And why not add bacon? Bacon and eggs, coome on.
We do a pancetta, shallot and brussels sprouts side dish at work very similar to the frittata filling I made here. You can certainly sub out pancetta or even prosciutto for the bacon in this recipe. All the options are so so good.
Oh course, all great frittatas also need cheese. I went classic with some good old parmigiano reggiano.
So I have to admit, this frittata technique can be a bit intimidating at first. I mean who wants to flip a hot pile of eggs upside down. It certainly took me some practice to get it right and do it without getting a little nervous. Despite the extra effort, I really prefer making the frittata completely on the stove top. I like being able to control the heat and get a nice brown color on both sides.
If the flip doesn’t seem worth the effort, don’t fret. Just stick your frittata under the broiler to finish it off. I won’t tell anyone.
Another part of this technique that might be different from other frittata recipes is that I don’t pour the eggs right into the pan with the filling ingredients. You could definitely do that and it certainly wouldn’t be wrong, but I like to let the vegetable mixture cool and stir it directly into the eggs before cooking them together in the pan. The fats that the vegetables cook in really give the frittata extra flavor. Also this way, I’m able to get the pan nice and hot and add an extra barrier of oil without burning the vegetables, which might happen if I left them in the pan.
Now, about the salad… I really enjoy frittatas with a salad. I think it makes a complete meal, and the freshness and crunch is a really great contrast to the eggs. Normally I go directly for bread with my frittatas, but a salad is a nice, light alternative.
My salad is super simple. Frisee, radishes and a dijon-white wine vinaigrette. I really like how the mustard plays off of the bacon, eggs and brussels.
Did I mention that frittatas are awesome leftover. They’re delicious hot, room temperature or straight out of the fridge. I don’t think you can say that about many egg dishes.
- 8 large eggs
- 4oz sliced bacon, cut into ½ inch squares
- 1 shallot, diced
- 4oz brussels sprouts, halved, cored, separated into leaves or sliced 1/8 inch thick
- 2 tbsp milk or cream
- 1oz (~1/3 cup) parmigiano reggiano cheese, freshly grated
- 1 tbsp butter
- 2 tbsp extra virgin olive oil
- Kosher salt & fresh cracked pepper
- 4oz frisee lettuce, roughly chopped
- 4 radishes, thinly sliced
- 1 tbsp champagne vinegar or other white wine vinegar
- 1 ½ tsp Dijon mustard
- 3 tbsp extra virgin olive oil
- Kosher salt
- 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 one 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 together the 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.
- 1. The pan must be hot enough! If the pan's not hot, the frittata might stick.
- 2. You must put enough oil in the pan to avoid sticking. Two tablespoons worked for me.
- 3. Flip the frittata quickly, preferably onto a flat lid slightly larger than the pan (hold the lid against the pan while you flip). Work quickly to slide the frittata back into the pan. Use a rubber spatula to tuck in the edges and make it appear neat.