Cook the Book: Bacon, Onion, and Gruyère Frittata
The recipe that follows has been adapted from Nancy Silverton's A Twist of the Wrist. This is one of those unusual dishes that works well for brunch, lunch, or dinner. Serve it with a crusty baguette and a salad, and all will be right with the world.
Bacon, Onion, and Gruyère Frittata
Ingredients
- 2 teaspoons canola oil (or other neutral-flavored oil)
- 4 strips thick-cut applewood-smoked (or cured unsmoked Oscar Mayer) bacon, cut into 1/4-inch-wide pieces
- 10 small jarred onions, quartered (about 2 1/2 ounces or 2/3 cup)
- 12 large eggs
- 2 teaspoons kosher salt
- 1 ounce Gruyère cheese, shredded (about 1/4 cup)
- 2 tablespoons fresh thyme leaves
- Freshly ground black pepper
Procedures
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1
Adjust the oven rack to the middle position and preheat the oven to 450°F.
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2
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3
Wipe out the pan you cooked the bacon in and heat the butter over high heat for about 2 minutes. Lightly beat the eggs with the kosher salt and pout them into the pan. Reduce the heat to medium-high. As the eggs cook, use a heatproof rubber spatula to draw the edges inward, away from the sides of the pan, tilting the pan so the raw egg runs into the space created. Continue cooking in this way for 4 to 5 minutes, until no egg runs off when you tilt the pan but the top layer of the frittata is still runny and wet looking.
