Frittata Lorraine Recipe

• 12 large eggs
• 1 3/4 cups shredded Gruyere cheese (about 5 ounces)
• 2/3 cup whole milk
• 1 teaspoon kosher salt
• 2 tablespoons unsalted butter
• 1 tablespoon olive oil
• 4 medium shallots, halved lengthwise and thinly sliced crosswise
• 6 to 8 ounces Canadian bacon or ham, small dice
• 1 tablespoon fresh thyme leaves, finely chopped

1. Heat the broiler to high and arrange a rack in the middle.
2. Whisk eggs, 1 1/4 cups of the cheese, milk, and salt in a large bowl until eggs are smooth.
3. Season with freshly ground black pepper and set aside.
4. Heat butter and olive oil in a large, ovenproof frying pan over medium-high heat.
5. When butter foams, add shallots and season with salt and freshly ground black pepper.
6. Cook, stirring occasionally, until tender, about 3 minutes.
7. Add bacon or ham and thyme and cook, stirring rarely, until bacon is browned, about 3 minutes.
8. Pour egg mixture over shallot-bacon mixture and reduce heat to medium low.
9. Cook until eggs are set around the outer inch of the pan, about 10 to 15 minutes.
10. Sprinkle remaining 1/2 cup cheese evenly over the frittata and place under the broiler until puffed, golden brown, and set in the middle, about 4 minutes.

eggs, gruyere cheese, milk, kosher salt, unsalted butter, olive oil, shallots, bacon, thyme

Taken from www.chowhound.com/recipes/frittata-lorraine-14333 (may not work)