Brussels Sprout Frittata with Bacon & Parmesan The Original Dish
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
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.
Leftover Brussels Sprout and Pea Frittata Recipe
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.
Garlic, Leek, and Brussels Sprouts Frittata Recipe Real Simple
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.
Brussel Sprouts and Green Bean Frittata Recipe
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 and Gruyere Frittata Recipe (With images) Brussel
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.
Brussel Sprout Frittata so Yummy!!! Brussels, Mushroom and Spinach
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.
Brussels Sprouts and Spinach Frittata happb recipes
Directions. Preheat the broiler and position a rack 6 inches from the heat. In a 12-inch nonstick ovenproof skillet, cook the bacon over moderately high heat, stirring occasionally, until softened.
The Bald Chef Cooks! Brussel Sprout & Tomato Frittata
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.
Who needs a quiche? (Brussels Sprout, Bacon and Gruyère Frittata) My
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.
Brussels Sprout Frittata with Bacon & Parmesan The Original Dish
Preheat oven to 400 degrees F. Peel the onion and slice it in half through the poles; then cut it into thin slices. Peel the garlic, then mince it finely or cut it into thin slices. Place a 10-inch ovenproof skillet (preferably nonstick) on the stovetop, and turn the burner to medium.
Brussels Sprout Frittata with Bacon & Parmesan The Original Dish
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:
Brussels Sprout Frittata with Bacon & Parmesan The Original Dish
In a large bowl, using a hand mixer, beat the eggs until frothy. Add the ricotta, salt and Parmesan cheese and beat just until blended. Using a large oven-proof 9 -inch skillet, heat the other 1 tablespoon of olive oil and add the sprouts to the pan. Cook a few minutes until caramelized. Add the egg mixture and cook a minute or two and then.
Brussels Sprout Frittata with Bacon & Parmesan The Original Dish
Directions: Preheat the broiler and position a rack 6 inches from the heat. Place a 12-inch cast iron or nonstick ovenproof skillet, over medium-high heat. Add the oil and when hot, but not smoking, add the shallots and shredded sprouts, cook, stirring occasionally, until softened, 5 minutes.
Brussel Sprout Frittata Recipe on Food52 Recipe Recipes, Frittata
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.