For your sake, I refrained from putting it in the recipe title…but I have to tell you. This frittata is S T A N K Y. The absolute best kind of stank. Bacon, charred brussels, melted gorgonzola stank.
I probably just lost half of you. But that’s okay. Because if you’re a lover of all things charred and smothered in bleu cheese like me, you’re not playin’. And I’m glad you’re here. As a reward for sticking around I’ll stop saying stanky. Stank stankity stan…okay I’m done.
Frittatas are the brunch equivalent to an SUV. It’s not a big ol’ truck you can tow a big load with (I’m looking at you quiche), but it packs more of a punch than some kind of sad Pinterest omelette cup. And you only need a few basic components to make it happen. As long as you have eggs and milk, I guarantee you can whip up a delicious frittata with whatever else you have in your fridge.
This one got a little fancy pants because I was inspired by one of my best friends who is expecting her second babe and has an equal love for all things stanky. Dammit, sorry. ANYWAY, I hosted a garden party brunch for Branda and her daughter Kinley who is soooooo excited to be a big sister. And a garden party brunch HAS to have a fancy pants frittata. No ifs ands or butts. Buts? Buts.
But even with all that, it’s still simple as can be. And you can prep almost every component ahead of time! Roast those brussels in the oven and crisp up your bacon, caramelize the onions, and you’re halfway to a frittata. Also, cast iron is ideal for anything going from stovetop to oven, but if you don’t have one you can use a large (12″ ish) heavy bottom non-stick skillet and it’ll work just fine.
- ½ lb brussels sprouts, stems trimmed and halved
- 2 Tbls olive oil
- ½ yellow onion, thinly sliced
- 2 Tbls butter
- 4 small yukon gold potatoes, sliced into ⅛" thick rounds
- 4 strips thick cut bacon, diced
- 8 eggs
- ½ cup half-n-half
- ½ cup gorgonzola crumbles
- Preheat the oven to 425. Prep the brussels sprouts and spread out onto a foil lined baking sheet in a single layer.
- Drizzle with olive oil and season with salt and pepper. Roast for 10-15 minutes until nicely charred and crispy on the outside, but not burnt. Time will depend on the size of your sprouts.
- In the meantime, fry the bacon pieces in the pan you'll use for the frittata (preferably cast iron) until fat is rendered down and it's golden brown. Use a slotted spoon to remove to a paper towel lined plate.
- Add the butter to the same skillet and add the onions. Sauté on medium-low heat until the onions become soft and fragrant. Careful not to burn them, this will take a good 5-10 minutes.
- Remove the onions from the pan and set aside with the bacon.
- With the pan on medium heat, spread out the potato rounds in a single layer (as much as you can). Allow the potatoes to get golden brown and then flip them over, distributing so they all cook evenly. Once they are semi-soft and golden on both sides, turn the heat off and with tongs carefully lay them out on the bottom and sides of the pan to create a single layer potato 'crust'.
- Sprinkle the bacon, onions, and brussels sprouts over the potatoes.
- Whisk together the eggs and half-n-half, season lightly with salt and pepper, and pour over the vegetables.
- Bake in the 425 degree oven for about 15 minutes or until cooked through. I like to turn my broiler on for the last few minutes to get the top nice and golden brown, but if your broiler has a mind of its own maybe just skip that part 🙂
- Take the frittata out of the oven and sprinkle the gorgonzola crumbles all over that baby while it's still hot.
- Allow to set for 15 minutes before slicing and serving.