Salty, crisp pancetta meets nutty, melted Gruyère and caramelized sprouts in this golden-baked Brussels Sprout Frittata, balanced by bursts of tart cranberry in every bite. This dish brings rich texture and bold contrast straight to your brunch table without fuss.
We love serving it during festive family mornings or relaxed weekend brunches. Building the surface deliberately with reserved roasted sprouts, bright cranberries, and extra cheese before baking yields a rustic presentation that looks as remarkable as it tastes. Paired with a light green salad, it makes a satisfying centerpiece for any meal.
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Why We Love This Recipe
- Sensory Contrast: Bitter-sweet caramelized Brussels sprouts pair against sharp melted Gruyère and salty pancetta bites.
- Holiday Ready: Pops of fresh red cranberries give this dish a festive finish for Thanksgiving, Christmas, or weekend family gatherings.
- Reliable Release: A quick parchment-collar trick ensures clean, beautiful wedge slices directly from your baker every time.
- Make-Ahead Convenience: Par-roast the sprouts and crisp the pancetta ahead of time for fast morning assembly.
What is a Frittata?
A frittata is an Italian-style baked egg dish similar to a crustless quiche. Unlike traditional stovetop omelettes, a baked frittata starts with a rich egg and cream custard folded over pre-cooked fillings and finishes gently in the oven for an even, tender texture throughout.
Ingredients
Roasted Brussels Sprouts
- 11 oz (300 g) small-to-medium Brussels sprouts, trimmed
- 1 tablespoon (15 mL) olive oil
- ¼ teaspoon (1.5 g) Windsor Coarse Kosher Salt
- ⅛ teaspoon freshly ground black pepper
Pancetta & Aromatics
- 4½ oz (125 g) diced pancetta
- 1 large shallot (1¾ oz / 50 g), finely diced
- 2 garlic cloves, minced
- 1 oz (30 g) fresh cranberries, halved (divided)
- 2 teaspoon fresh thyme leaves (divided)
Egg Custard
- 10 large eggs
- ½ cup (120 mL) 35% whipping cream
- 4½ oz (125 g) Gruyère cheese, freshly grated (divided)
- ⅛ teaspoon (0.75 g) Windsor Coarse Kosher Salt
- ½ teaspoon freshly ground black pepper
For Preparing the Baker
- 1 tablespoon (14 g) unsalted butter, softened
- Parchment paper
See recipe card below for quantities.
Instructions
Roast the Brussels Sprouts
Preheat your oven to 425°F (220°C), conventional bake.
Halve the sprouts lengthwise. Quarter any unusually large sprouts, keeping small, neat halves intact for the top layer.
Toss with the olive oil, salt, and pepper. Arrange cut-side down on a sheet pan.
Roast for 18 to 22 minutes until cut surfaces caramelize and centres are tender.
Reserve roughly 5 oz (150 g) of the prettiest roasted sprouts for the surface. Set aside the rest (5 oz / 150 g) for the filling.
Reduce oven temperature to 350°F (175°C).
Render Pancetta & Sauté Aromatics
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.
Transfer pancetta to a paper towel-lined plate. Reserve 2 teaspoon of rendered fat in the skillet.
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.
Reserve roughly 1 oz (25 g) of the crispiest pancetta for finishing after the bake.
Line the Baker
Butter the interior of a 9-inch round baking dish.
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.
➡️This offers a more dependable release than just greasing the stainless steel alone.
Whisk the Egg Custard
Whisk eggs, cream, salt, and pepper together in a bowl until whites and yolks fully blend.
Mix in the shallot mixture and fold in approximately 3 oz (85 g) of grated Gruyère, reserving the remaining 1½ oz (40 g) for the top.
Assemble & Build the Surface
Spread the filling portion of roasted sprouts (5 oz / 150 g) evenly across the bottom of the prepared baker.
Add 2⅔ oz (75 g) pancetta, and ⅔ oz (20 g) halved cranberries.
Pour egg mixture carefully into the baker, allowing custard to settle around fillings.
Arrange reserved roasted sprouts cut side up on top, tilting some slightly to showcase caramelized edges.
Distribute remaining ⅓ oz (10 g) cranberries, roughly 1 oz (25 g) of the pancetta and sprinkle the reserved 1½ oz (40 g) Gruyère. Do not add the last 1 oz (25 g) reserved crispy pancetta yet.
Bake & Test Doneness
Bake on centre rack at 350°F (175°C) for 35 to 50 minutes, checking at 35 minutes.
Frittata is done when centre is set and 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 (71°C).
Finish & Serve
Remove from the oven and let rest for 5 minutes. Scatter the remaining crispy pancetta and 1 teaspoon fresh thyme leaves across the top. Slice into wedges and serve warm.
Chef's Tips, Substitutions & Serving Suggestions
Essential Kitchen Tips
- Cold Skillet Start: Starting pancetta in a cold pan allows fat to render gradually, yielding crispy bites without burning.
- Avoid Soggy Egg Base: Roasting sprouts beforehand removes moisture, preventing a watery custard.
- Parchment Protection: Combining butter with a fitted parchment collar prevents eggs from sticking to stainless steel or ceramic bakers.
- Cheese Grating: Freshly grate whole-block Gruyère at home. Pre-shredded packaged cheeses contain anti-caking agents that hinder smooth melting.
Recipe Substitutions
- Meat Alternatives: Diced thick-cut bacon or smoked ham work well in place of pancetta.
- Cheese Variations: Swap Gruyère for aged Cheddar, Swiss, or Fontina.
- Fruit Swaps: Dried cranberries or fresh pomegranate seeds can be substituted if fresh cranberries are unavailable.
Serving Suggestions
- Pair warm slices with our Simple Green Salad with Shallot Vinaigrette or a Caesar Salad.
- Serve alongside crusty sourdough croutons or roasted breakfast potatoes for a complete meal.
📖 Recipe
Brussels Sprout Frittata with Pancetta & Gruyère
Ingredients
Roasted Brussels Sprouts
- 11 oz small-to-medium Brussels sprouts, trimmed 300 g
- 1 tablespoon olive oil 15 mL
- ¼ teaspoon Windsor Coarse Kosher Salt 1.5 g
- ⅛ teaspoon freshly ground black pepper
Pancetta & Aromatics
- 4½ oz diced pancetta 125 g
- 1 large shallot 1¾ oz / 50 g, finely diced
- 2 garlic cloves minced
- 1 oz fresh cranberries, halved (divided) 30 g
- 2 teaspoon fresh thyme leaves divided
Egg Custard
- 10 large eggs
- ½ cup 35% whipping cream 120 mL
- 4½ oz Gruyère cheese, freshly grated (divided) 125 g
- ⅛ teaspoon Windsor Coarse Kosher Salt 0.75 g
- ½ teaspoon freshly ground black pepper
For Preparing the Baker
- 1 tablespoon unsalted butter, softened 14 g
- Parchment paper
Instructions
Roast the Brussels Sprouts
- Preheat your oven to 425°F (220°C), conventional bake.
- Halve the sprouts lengthwise, quarter any unusually large sprouts, keeping small, neat halves intact for the top layer. Toss with the olive oil, salt, and pepper. Arrange cut-side down on a sheet pan.
- Roast for 18 to 22 minutes until cut surfaces caramelize and centres are tender.
- Reserve roughly 5 oz (150 g) of the prettiest roasted sprouts for the surface. Set aside the rest (5 oz / 150 g) for the filling.
- Reduce oven temperature to 350°F (175°C).
Render Pancetta & Sauté Aromatics
- 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.
- Transfer pancetta to a paper towel-lined plate. Reserve 2 teaspoon of rendered fat in the skillet.
- 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.
- Reserve roughly 1 oz (25 g) of the crispiest pancetta for finishing after the bake.
Line the Baker
- Butter the interior of a 9-inch round baking dish. 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
- Whisk eggs, cream, salt, and pepper together in a bowl until whites and yolks fully blend.
- Mix in the shallot mixture and fold in approximately 3 oz (85 g) of grated Gruyère, reserving the remaining 1½ oz (40 g) for the top.
Assemble & Build the Surface
- Spread the filling portion of roasted sprouts (5 oz / 150 g) evenly across the bottom of the prepared baker.
- Add 2⅔ oz (75 g) pancetta, and ⅔ oz (20 g) halved cranberries.
- Pour egg mixture carefully into the baker, allowing custard to settle around fillings.
- Arrange reserved roasted sprouts cut side up on top, tilting some slightly to showcase caramelized edges.
- Distribute remaining ⅓ oz (10 g) cranberries, roughly 1 oz (25 g) of the pancetta and sprinkle the reserved 1½ oz (40 g) Gruyère. Do not add the last 1 oz (25 g) reserved crispy pancetta yet.
Bake & Test Doneness
- Bake on centre rack at 350°F (175°C) for 35 to 50 minutes, checking at 35 minutes.
- Frittata is done when centre is set and 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 (71°C).
Finish & Serve
- Remove from the oven and let rest for 5 minutes. Scatter the remaining crispy pancetta and 1 teaspoon fresh thyme leaves across the top. Slice into wedges and serve warm.
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