Heat broiler to high heat and position rack near top of oven.

In small heavy-bottom pan, cook bacon until slightly crispy but still a bit chewy; leaving fat in pan, remove bacon and drain on paper towel. Do not rinse pan.

In small bowl, whisk together eggs and half & half with a little salt and pepper.

In same pan, saute onion and Brussels sprouts until just tender, adding garlic in the last minute before done.

With pan still on heat, push veggie mixture to the side and pan roast the whole leaves on the other side until slightly charred. Remove whole leaves; set aside.

On low heat, add butter and pour egg mixture over sautéed Brussels and onions and let set for about a minute. With fork, gently push egg away from sides in a couple places and tilt pan to allow runny egg mixture to drain into those spaces and under the frittata.

After a few minutes, add bacon, tomatoes, roasted Brussels leaves and cheese to the frittata. Finish cooking under the broiler until egg is cooked and cheese is light golden brown, about two minutes.

Slice like a pie and serve as is, or with a dollop of sour cream.

Let cool for a couple minutes and garnish with