Serious Eats - seriouseats.com

Cook the Book: Bacon, Onion, and Gruyère Frittata

Posted by Adam Kuban, April 18, 2007 at 1:00 PM

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

Procedure
1. Adjust the oven rack to the middle position and preheat the oven to 450°F.

2. Heat the oil in a large ovenproof nonstick skillet over high heat for about 2 to 3 minutes, until the oil is almost smoking (you will begin to smell the oil at the point). Add the bacon and fry it until it's almost cooked, about 1 1/2 minutes. Add the onion and cook it for about 1 minute, until it's warmed through and the bacon is cooked but still chewy, not browned or crispy. Remove the bacon and onions to a plate.

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.

4. Spoon the bacon and onions over the frittata in clumps, leaving room to see the egg poking through in spots and a rim of egg around the edge. Sprinkle with the cheese, then with the thyme, and bake the frittata until it's just set but not browned, 3 to 4 minutes, depending on how well done you like your eggs.

5. Run a spatula under the frittata to make sure it's not sticking. Shake the pan slightly to further loosen it, slide it onto a large plate, and season it with freshly ground pepper.

Post a Comment | Tags: bacon, eggs, frittatas, Gruyère, recipes, Serious Recipes