Cook The Book: Bacon, Onion, And Gruyère Frittata

• 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 Gruyere cheese, shredded (about 1/4 cup)
• 2 tablespoons fresh thyme leaves
• Freshly ground black pepper

1. Adjust the oven rack to the middle position and preheat the oven to 450u0b0F.
2. 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.
3. 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.

canola oil, bacon, onions, eggs, kosher salt, gruyuere cheese, thyme, freshly ground black pepper

Taken from www.seriouseats.com/recipes/2007/04/bacon-onion-gruyere-frittata-recipe.html (may not work)