Brussels Sprout Frittata with Bacon & Parmesan The Original Dish
Brussels Sprouts Frittata You'll need: Serve 6 - 8, depending on how hungry ya'll are 2 tablespoons olive oil. 1/2lb brussels sprouts, thinly sliced. 1 small baking potato, sliced 1/4 inch thick. 1 small red onion, finely sliced. 10 large free range eggs, beaten. 2 teaspoons smoked paprika. 2 spring onions, sliced. 2 red chillies, finely.
Brussel Sprout Frittata Recipe on Food52 Recipe Recipes, Frittata
Add the shallots and cook, stirring occasionally, until softened, about 3 minutes. Add the brussels sprouts, season with salt and pepper and cook, tossing occasionally, until crisp-tender and lightly browned, about 5 minutes. Meanwhile in a large bowl, beat the eggs with the milk, 1 teaspoon of salt and 1/4 teaspoon of pepper.
Brussels Sprout Frittata with Bacon & Parmesan The Original Dish
Instructions. Combine rosemary, shallot, brussels sprouts, garlic and salt and pepper. Set aside. Cook bacon in a 10 inch cast iron skillet, over medium heat, until crisp. Remove from the skillet and set aside, leave the bacon grease in the skillet. Add the brussels sprout mixture and the butter to the skillet.
Brussels sprout frittata with smoked bacon YouTube
Bake for 15 minutes. Lower the heat to 375°F and bake for another 15 minutes, or until crisp. Use a slotted spoon to transfer the bacon to a plate lined with paper towels. Set aside. Place the skillet (with the bacon fat) onto the stove over medium-high heat. Add a drizzle of olive oil and half of the brussels sprouts.
Brussels Sprouts and Spinach Frittata happb recipes
Directions. In a large overproof nonstick skillet, heat the olive oil over medium high heat. Add the brussels sprouts and potatoes. Season with salt and pepper. Cook, stirring, for about 10 minutes or until brussel sprouts are tender. Stir in the beaten egg and paprika. Bake at 375 for 10 minutes or until the frittata is done. Tags:
Brussel Sprouts and Green Bean Frittata Recipe
Divide into two equal portions, one for the frittata and one for the salad. Trim the ends from the Brussels sprouts; thinly slice the sprouts lengthwise. Measure 1 cup (2 cups) spinach for the frittata; set aside the rest for the salad. Crack the eggs into a medium bowl and season with salt and pepper. Lightly beat with a fork until just blended.
Garlic, Leek, and Brussels Sprouts Frittata Recipe Real Simple
Just crank your oven up as hot as it goes, usually 450-475°F. In a 10-inch ovenproof skillet, cook the bacon over moderately high heat, stirring occasionally, until darker in color and almost fully crisp, 5 minutes. Add the shallots and cook, stirring occasionally, until softened, about 3 minutes.
Who needs a quiche? (Brussels Sprout, Bacon and Gruyère Frittata) My
Directions. Heat oven to 400°F. Heat oil in a large ovenproof skillet over medium. Add leeks and garlic and cook, stirring often, until softened, about 3 minutes. Add Brussels sprouts and ½ teaspoon salt and cook, stirring occasionally, until crisp-tender and browned in spots, 6 to 7 minutes. Remove from heat and set aside.
Brussels Sprout Frittata with Bacon & Parmesan The Original Dish
Directions. Heat oven to 425 degrees F. Line a baking sheet with parchment. Lay bacon strips out in a single layer. Lay halved brussels sprouts over the bacon. Bake for 15 minutes or until bacon looks crispy and the sprouts are roasted. In a large bowl beat together eggs and milk until well combined, set aside.
The Bald Chef Cooks! Brussel Sprout & Tomato Frittata
Add the Brussels sprouts, 1/2 teaspoon smoked paprika, the remaining 1/2 teaspoon kosher salt, and the remaining 1/4 teaspoon black pepper, and sauté until tender and starting to brown in spots, 8 to 10 minutes. Spread the vegetables into an even layer, then pour the egg mixture over the top. Tilt the pan to make sure the eggs settle evenly.
Brussels Sprout Frittata with Bacon & Parmesan The Original Dish
Make Frittata. Beat eggs with salt, pepper. Set aside, and cook vegetables first. Heat pan to medium high. Add butter and oil to hot pan. Reduce heat, add brussels sprouts and potatoes, and cook until softened. Add in arugula. Add beaten eggs. Using a large spatula, allow the eggs to run under the frittata mixture.
Brussels Sprout Frittata with Bacon & Parmesan The Original Dish
Keyword: bacon, brussel sprout, egg, frittata. Servings: 8. Calories: 193 kcal. Ingredients. 5 strips bacon, torn into bite size pieces; 1 1/2 cup brussel sprouts, halved (or quartered for large) 1 small shallot, sliced; cooking spray; 8 farm fresh eggs; splash of milk, 1/2 & 1/2 or heavy cream; 1/4 tsp baking powder;
Brussel Sprout Frittata so Yummy!!! Brussels, Mushroom and Spinach
Add the onion, 1/2 tsp. of the salt, and the thyme and sauté until soft, about 10 minutes. Add the sliced Brussels sprouts and sauté for about 5 minutes longer, until soft. Transfer the vegetable mixture to a bowl and set aside. 3. Toss the Brussels sprouts leaves in the remaining 1 tsp. olive oil, remaining 1/2 tsp. salt, and the pepper. Set.
Brussels Sprout Frittata with Bacon & Parmesan The Original Dish
Directions. In a medium nonstick skillet, add 1 tablespoon olive oil, and heat over medium heat until hot. Add the onions, and cook unit soft, 3 to 5 minutes. Add the mushroom, stirring occasionally, and cook until mushrooms are soft, another 3 to 4 minutes. Stir in the brussels sprouts, and cook for another 2 minutes or so until sprouts are.
Leftover Brussels Sprout and Pea Frittata Recipe
Adjust the oven rack to the middle position and preheat at 425°F. In a large bowl, combine the Brussels sprouts with 2 tbsp of olive oil, maple syrup, salt and pepper to taste. Place the Brussels sprouts on a parchment lined baking sheet and roast in the oven for 15 minutes, until tender. Meanwhile, in a large oven-safe non-stick frying pan.
Brussels Sprout Frittata with Bacon & Parmesan The Original Dish
Preheat the oven to 400°F. In a large mixing bowl, whisk together the eggs, milk, salt and pepper. Set aside. Set a 10-inch ovenproof skillet over medium-high heat and add the bacon. Sauté, stirring often, until golden brown, about 5 minutes. Add the leek and sauté, stirring often, until golden brown, about 3 minutes.
