Frittata Lorraine Recipe
One part open-faced ham-and-cheese omelet and two parts crustless quiche Lorraine, this frittata combines Canadian bacon with sautéed shallots, Gruyère cheese, and a bit of thyme for a dish that’s equally appropriate for breakfast or for a light dinner.
What to buy: Canadian bacon is often sold in 6- or 8-ounce packages. We made this frittata with both amounts and found it delicious either way.
Game plan: A frittata goes well beyond breakfast—try it between slices of toasted baguette for lunch or paired with a green salad for dinner.
This recipe was featured as part of our Cold-Weather Comfort Food menu.
- 12 large eggs
- 1 3/4 cups shredded Gruyère 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
- Heat the broiler to high and arrange a rack in the middle.
- Whisk eggs, 1 1/4 cups of the cheese, milk, and salt in a large bowl until eggs are smooth. Season with freshly ground black pepper and set aside.
- Heat butter and olive oil in a large, ovenproof frying pan over medium-high heat. When butter foams, add shallots and season with salt and freshly ground black pepper. Cook, stirring occasionally, until tender, about 3 minutes. Add bacon or ham and thyme and cook, stirring rarely, until bacon is browned, about 3 minutes.
- Pour egg mixture over shallot-bacon mixture and reduce heat to medium low. Cook until eggs are set around the outer inch of the pan, about 10 to 15 minutes. 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.