You say Eggs, and I say Frittata. Watching Betty White, a chicken I have diagnosed with a functional movement disorder, chase a moth across the yard is by far the hardest laugh KP and I have had in weeks. Add to that the joy of their daily offering, and I’m thinking of rechristening our coop, “The Endorphin Factory.” The girls have been unthinkably productive—probably because every day KP makes an architectural amendment to the coop. Soon it shall have heat lamps and a weathervane. They just might evolve from laying eggs to laying diamonds.
Brussel Sprouts, Gruyere and Pancetta Frittata
Adapted from Food and Wine
1/2 pound pancetta, diced
2 shallots, halved and thinly sliced
3/4 pound brussels sprouts, halved and sliced 1/4 inch thick
Freshly ground pepper
8 large eggs
2 tablespoons whole milk
1 cup shredded Gruyère cheese
1/4 cup snipped chives
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, 3 to 5 minutes. 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. Stir in the shredded cheese and snipped chives. Pour the egg mixture into the skillet and cook over moderate heat, stirring gently, until the eggs start to set and the bottom is lightly browned, about 5 minutes. Transfer the skillet to the oven and broil the frittata for about 3 minutes, until the center is just set. Run a rubber spatula around the edge of the frittata and slide it onto a serving plate, then cut it into 6 pieces and serve.
YUM. I am not otherwise a fan of brussel sprouts, unless we are talking this kind of context.