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What's for Dinner: Brussels Sprouts and Bacon Frittata

A Dinner Recipe from One Hungry Mama

one hungry mama fritatta!

You dream of kitchen grandeur but live a mac ’n’ cheese reality.

Help is on the way. Each month one of our favorite food bloggers will share a kid-approved, adult-appreciated dinner recipe that won’t take all day (or even all afternoon).

First up, Stacie Billis of One Hungry Mama.

“Frittatas take 25 to 30 minutes from the second you begin cooking to serving. They are a superquick, easy, and low-maintenance dinner. Most kids — even ones going through picky phases — will eat eggs, so they are a great go-to. Eggs are full of protein and, combined with cheese and vegetables, you’ve got a complete meal!

A note on Brussels sprouts: They have a rep for requiring a lot of troublesome prep, but not for this dish. Trim the stems at the bottoms, peel off the outermost layers, and throw in a processor fit with a shredder. Or you can shred with a knife.”

Brussels Sprouts and Bacon Frittata
Serves four

8 large eggs
¼ c. grated pecorino, plus more for garnish (you can substitute Parmesan)
2 slices of bacon (or 1 thick-cut piece of pancetta, cubed)
2 c. shredded Brussels sprouts (about 8 oz. or ½ pint whole Brussels sprouts)
1 tsp. olive oil (optional)
Salt and pepper
Parsley, chopped (optional for garnish)

1. Preheat oven to 400°. Whisk together eggs and pecorino, set aside. Cook bacon or cubed pancetta in a medium-size, oven-safe pan over medium heat. If using bacon, when done, take off heat, drain all but one tablespoon of fat, crumble bacon, and return bacon bits to the pan. If using pancetta, continue to step two.

2. Return pan to medium heat and add shredded Brussels sprouts. Saute until sprouts soften and turn bright green, about three minutes. If the bacon fat isn’t enough to keep the sprouts from burning or sticking to the pan, add the optional teaspoon of olive oil. Season liberally with salt and pepper.

3. Add whisked eggs and cheese to the pan. Continue cooking over medium heat for three or four minutes, until eggs set. Transfer pan to the oven and bake until cooked through and golden brown on top, about fifteen minutes.

4. Allow to cool before slipping frittata out of pan. Garnish with chopped parsley and more pecorino, if you like. Serve in wedges.

Get more mealtime ideas online at onehungrymama.com.

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Photo: Courtesy of One Hungry Mama