Frittata Lorraine

The classic quiche, with its onions, lardons and cheese, loses its crust and becomes a frittata. Great for those on low-carb diets. Adapted from a recipe by Aida Mollenkamp at CHOW.

• Ready In: 30 mins
• Serves: 6-8

Ingredients

• 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 -8  ounces Canadian bacon, small dice
• 1  tablespoon fresh thyme leave, finely chopped

Directions

1. Preheat broiler to high.
2. Whisk together eggs, 1 1/4 cups of the cheese, milk and salt until smooth. Set aside.
3. Melt butter in olive oil in a large, oven-safe frying pan, over medium-high heat. When butter foams, add shallots and season with salt and pepper. Cook, stirring often, until shallots soften, about 3 minutes. Add Canadian bacon and thyme, and cook another 3 minutes, stirring only once or twice, until bacon is browned.
4. Pour eggs in pan and reduce heat to medium-low. Cook until the eggs are set 1" from the edge of the pan, about 10-15 minutes. Sprinkle remaining cheese evenly over the surface of the eggs and place under broiler, until puffy, golden-brown and set in the middle, 4-5 minutes.