Joshua Weissman’s extra tall frittata

1. Preheat the oven to 190 degrees
2. In a deep, 12-inch (30.5cm) cast-iron skillet or oven-proof pan, over medium heat, add the bacon. Cook, stirring often, until it’s rendered its fat and turns a crispy golden brown.
3. Add the shallots and garlic. Season lightly with fine sea salt and black pepper to taste. Reduce the heat to medium-low, and cook, stirring often for about 8 minutes, or until the shallots are completely softened. Turn off the heat, and allow the pan to cool.
4. In a medium bowl, whisk the salt, pepper, eggs, heavy whipping cream, milk, and thyme until thoroughly combined and homogeneous. Whisk in 150g Gruyère cheese.
5. Add the egg mixture to the pan, stirring to combine all the ingredients.
6. Sprinkle the remaining 150g Gruyère over the top and then place the pan in the oven to bake for 20 to 25 minutes or until cooked through and puffed. The cheese should be golden brown on top. If the cheese needs more time, grill for 1 to 2 minutes or until it reaches your desired colour.
7. Remove the frittata from the oven and allow it to cool in the pan for 15 minutes before serving. You can also serve this frittata at room temperature.

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