Brussels Sprout and Bacon Frittata

The dinner frittata. Separate from the breakfast frittata, which I prefer more delicate with herbs and unchallenging extras, I like a dinner frittata to have an absolute clutter of vegetables and, because it’s the holidays, a bit of decadence. This brussels sprout and bacon frittata checked all of the boxes twice previous month, its own December miracle. There’s a significant amount of both bacon and brussels sprout in it — it’s most of the volume — plus cheese, a couple shallots, and chives and it was clearly cooked up by someone who understands that a dinner frittata should be hearty enough to actually feel like dinner to frittata skeptics.

• 1/2 pound bacon, diced
• 2 small- medium shallots, halved and thinly sliced
• 3/4 pound brussels sprouts, halved and sliced 1/4 -nch thick
• Kosher salt
• Freshly ground pepper
• 8 large eggs
• 2 tablespoons whole milk or cream
• 1 cup shredded gruyère cheese
• 1/4 cup snipped chives, divided