Cook The Book: Bacon, Onion, And Gruyère Frittata

1. 1

   Adjust the oven rack to the middle position and preheat the oven to 450u00b0F.

2. 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. 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.

* Per serving · 4 servings · Values may vary.

No additional tips available.