Bacon on a workday? Yes, please! These freezable frittatas are a weekday morning saviour. Heat 'em up in the microwave and enjoy on toast or an English muffin, or on their own with a side of greens or sliced avocado.
- Prep time 20 minutes
- Total time 45 minutes
- Portion size 8 servings
Ingredients
Method
In large saucepan of boiling salted water, cook brussels sprouts until tender, about 3 minutes. Drain and rinse under cold water; drain well.
Meanwhile, in nonstick skillet, cook bacon over medium-high heat, stirring often, until crisp, about 2 minutes. Using slotted spoon, transfer to paper towel–lined plate.
Drain all but 1 tsp fat from pan; sauté brussels sprouts with pinch salt over medium-high heat until beginning to brown, about 5 minutes. Stir in bacon. Scrape into lightly greased 13- x 9-inch (3.5 L) baking dish.
Whisk together eggs, milk and pinch salt; pour into baking dish. Sprinkle with Parmesan. Bake in 350°F oven until puffed and knife inserted in centre comes out clean, 25 to 30 minutes. Let cool slightly. Cut into 8 squares. (Make-ahead: Wrap each square in plastic wrap and refrigerate for up to 3 days or overwrap in foil and freeze for up to 3 weeks. Reheat in microwave or oven.)
Nutritional facts Per serving: about
- Fibre 2 g
- Sodium 431 mg
- Sugars 2 g
- Protein 12 g
- Calories 162
- Total fat 10 g
- Potassium 309 mg
- Cholesterol 205 mg
- Saturated fat 4 g
- Total carbohydrate 6 g
%RDI
- Iron 11
- Folate 30
- Calcium 12
- Vitamin A 16
- Vitamin C 63
