Maple Bacon & Brussels Sprouts Frittata

This tasty frittata cooks up quickly when you need a last minute brunch or lunch option.

nutritional info

Nutritional Information

*Some ingredients used in the analysis do not provide potassium information, so the potassium mg per serving may be undervalued

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1 tbsp / 15 ml	each butter and olive oil
2 cup / 500 ml	shredded Brussels sprouts
1/2 cup / 125 ml	chopped Maple Glaze Bacon (see tip) or regular cooked bacon
1/2 cup / 125 ml	chopped green onion
3 cup / 750 ml	Egg Creations Whole Eggs Original, well shaken
1/2 cup / 125 ml	full fat plain yogurt (at least 5% or higher)
1 tbsp / 15 ml	Dijon mustard
1/4 tsp / 1 ml	each ground nutmeg, salt and pepper
1 1/3 cup / 325 ml	grated white Cheddar cheese, divided

Preheat oven to 400°F (200°C).
Heat butter and oil in a large cast iron or oven-proof skillet set over medium heat. Add sprouts and sauté for 2 minutes or until lightly wilted. Stir in maple glazed bacon and green onion.
Whisk eggs with yogurt, mustard, nutmeg and salt and pepper. Stir in 1 cup (250 ml) cheese. Pour egg mixture evenly over skillet; cook for 3 minutes.
Transfer to oven; bake for 8 minutes or until slightly jiggly in very centre. Sprinkle with remaining cheese. Cover skillet with a lid or foil and let stand 5 minutes before slicing into wedges.

For Maple-Glazed Bacon: arrange 16 slices bacon on a parchment lined baking sheet. Bake at 400°F (200°C) for 15 minutes. Brush with 4 tbsp (60 mL) maple syrup. Bake for 3 to 5 minutes or until bacon is browned and sticky. Cool completely before chopping.
To rewarm frittata wedges: Heat in the microwave on High for 60 to 90 seconds or until warmed through.

This recipe was made with:

Real whole eggs, a touch of sea salt, and nothing more.

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For extra creamy scrambled eggs, gently stir in 1 tbsp/15 ml cold, cubed butter halfway through cooking.