Roasted Brussels Sprouts, Crispy Pancetta, Gruyère & Cranberry Frittata

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Roasted Brussels Sprouts, Crispy Pancetta, Gruyère & Cranberry Frittata

Courtesy of Zimmysnook
Servings

6-8

Prep Time

25 minutes

Cook Time

70 minutes

Golden, caramelized Brussels sprouts, crispy pancetta, sweet shallots, nutty Gruyère and pops of tart cranberry, all baked into a rich, tender frittata with a beautifully golden, cheesy top. It’s hearty enough to be the star of your holiday brunch table, elegant enough for entertaining, and surprisingly easy to bring together!

Ingredients

    Roasted Brussels Sprouts

    • 11 oz small-to-medium Brussels sprouts, trimmed
    • 1 tbsp olive oil
    • ¼ tsp Windsor Kosher Salt
    • ⅛ tsp freshly ground black pepper

    Pancetta & Aromatics

    • 4½ oz diced pancetta
    • 1 large shallot (1¾ oz), finely diced
    • 2 garlic cloves, minced
    • 1 oz fresh cranberries, halved (divided)
    • 2 tsp fresh thyme leaves (divided)

    Egg Custard

    • 10 large eggs
    • ½ cup 35% whipping cream
    • 4½ oz Gruyère cheese, freshly grated (divided)
    • ⅛ tsp Windsor Kosher Salt
    • ½ tsp freshly ground black pepper

    For Preparing the Baker

    • 1 tbsp unsalted butter, softened
    • Parchment paper

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    Directions

      Roast the Brussels Sprouts

      1. Preheat your oven to 425°F, conventional bake.
      2. Halve the sprouts lengthwise. Quarter any unusually large sprouts, keeping small, neat halves intact for the top layer.
      3. Toss with the olive oil, salt, and pepper. Arrange cut side down on a sheet pan.
      4. Roast for 18 to 22 minutes until cut surfaces caramelize and centres are tender.
      5. Reserve roughly 5 oz of the prettiest roasted sprouts for the surface. Set aside the rest (5 oz) for the filling.
      6. Reduce oven temperature to 350°F.

      Render Pancetta & Sauté Aromatics

      1. Place pancetta into a cold skillet over medium-low heat. Cook for 6 to 8 minutes until fat renders and pancetta is golden and crisp.
      2. Transfer pancetta to a paper towel-lined plate. Reserve 2 tsp of rendered fat in the skillet.
      3. Add shallot to the skillet and cook for 3 to 4 minutes until soft. Add garlic and half of the thyme (1 tsp), cooking for another 30 seconds. Remove from heat.
      4. Reserve roughly 1 oz of the crispiest pancetta for finishing after the bake.

      Line the Baker

      1. Butter the interior of a 9-inch round baking dish.
      2. Line the bottom with a fitted parchment circle. Add a narrow parchment collar along the inside edge, extending slightly above the rim. Butter the parchment lightly.

      Whisk the Egg Custard

      1. Whisk eggs, cream, salt, and pepper together in a bowl until whites and yolks fully blend.
      2. Mix in the shallot mixture and fold in approximately 3 oz of grated Gruyère, reserving the remaining 1½ oz for the top.

      Assemble & Build the Surface

      1. Spread the filling portion of roasted sprouts (5 oz) evenly across the bottom of the prepared baker.
      2. Add 2⅔ oz pancetta and ⅔ oz halved cranberries.
      3. Pour egg mixture carefully into the baker, allowing custard to settle around fillings.
      4. Arrange reserved roasted sprouts cut side up on top, tilting some slightly to showcase caramelized edges.
      5. Distribute remaining ⅓ oz cranberries, roughly 1 oz of the pancetta and reserved 1½ oz (40 g) Gruyère into spaces between sprouts. Do not add reserved crispy pancetta yet.

      Bake & Test Doneness

      1. Bake on the centre rack at 350°F for 35 to 50 minutes, checking at 35 minutes.
      2. Frittata is done when the centre is set and the top is lightly golden. Insert an instant-read thermometer into the egg section near the centre (avoiding cheese or vegetables); it should read 160°F.

      Finish & Serve

      1. Remove from the oven and let rest for 5 minutes. Scatter the remaining crispy pancetta and 1 tsp fresh thyme leaves across the top. Slice into wedges and serve warm.