Ingredients

1 tbsp / 15 mL each butter and olive oil

each butter and olive oil

2 cup / 500 mL shredded Brussels sprouts

shredded Brussels sprouts

1/2 cup / 125 mL chopped Maple Glaze Bacon (see tip) or regular cooked bacon

chopped Maple Glaze Bacon (see tip) or regular cooked bacon

1/2 cup / 125 mL chopped green onion

chopped green onion

3 cup / 750 mL Egg Creations Whole Eggs Original, well shaken

Egg Creations Whole Eggs Original, well shaken

1/2 cup / 125 mL full fat plain yogurt (at least 5% or higher)

full fat plain yogurt (at least 5% or higher)

1 tbsp / 15 mL Dijon mustard

Dijon mustard

1/4 tbsp / 1 mL each ground nutmeg, salt and pepper

each ground nutmeg, salt and pepper

1 1/3 cup / 325 mL grated white Cheddar cheese, divided

grated white Cheddar cheese, divided

Directions

1. Preheat oven to 400°F (200°C).
2. 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.
3. 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.
4. 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.

Tips

• 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.