This frittata was inspired by the brussel sprouts my daughter made as the vegetable for a Thanksgiving dinner. It has a very unique flavor, distinctly different from any other frittata that I’ve made.
Balsamic brussel sprout frittata
1–1/2 to 2 slices bacon, cut crosswise into 1/4-inch pieces
1 cup brussel sprouts, stems and outer leaves removed and cut into quarters
1 tablespoon balsamic vinegar
Cook the bacon in the skillet until crisp, remove and drain on a paper towel, leaving the bacon fat in the pan.
Cook the brussel sprouts in the bacon fat over medium heat for about 4 minutes until they start to brown. Since I like the brussel sprouts only lightly browned, I then add a bit of water and cook for another 4 minutes. I add a tablespoon at a time, with more when the water cooks off. If you want the brussel sprouts browned more, don’t add the water and just keep on cooking. Be sure all of the water is cooked off and add the bacon and the balsamic vinegar. Cook for about another minute to combine the flavors.
Put the eggs into a good-sized mixing bowl and beat just to mix them up. The remains of the bacon fat in the pan should be sufficient, so let the pan get hot. Add a small amount of the eggs to the pan to set the bottom of the frittata to prevent sticking. Turn the heat down to medium low. Mix the brussel sprout, bacon, and balsamic vinegar mixture into the eggs and pour this into the pan. Cook for about 5 minutes to set the bottom and sides.
Preheat the broiler. When the 5 minutes cooking on the stove are up, place the pan under the broiler, about 6 to 7 inches below. Cook until the top is set and just starts to brown. This is about 1–1/2 to 2 minutes for me, but watch closely.
Remove from the broiler, loosen up the sides with a spatula if necessary, and slide the frittata out onto the serving plate.