Tender eggs laced with slivered green onion are topped with oven dried tomatoes, garlic confit, shaved bacon, fresh thyme and cracked black pepper. This is one of the most satisfying ways to start your day.
- 3 eggs
- 1 scallion, trimmed and sliced thin on the bias
- Kosher salt
- Bacon fat or olive oil
- 2 slices cooked bacon, still pliable, sliced thin on the bias
- 4 to 5 cloves garlic confit, see recipe in the notes
- 1 oven dried tomato, chopped
- Fresh thyme leaves
- Freshly ground black pepper
- Crack eggs in a medium bowl, and beat with a fork until egg white and yolk are well-combined. You don't want to incorporate too much air here, so avoid using a whisk. Beat in sliced scallion and pinch of kosher salt.
- Warm an 8" nonstick frying pan over medium-low heat. Usually I cook my bacon first in the pan, and then use the remaining bacon fat to cook the eggs. If you don't want to do this, add 2 tablespoons olive oil to the pan.
- Once the fat has warmed up for a few minutes, add the eggs. As the eggs cook (you'll see the edges change to a lighter shade of yellow), pull the sides to the center with a rubber spatula. As you are pulling, tip the pan in opposite direction, causing any uncooked egg to fill the empty space created. Continue this process until no egg runs off when you tip the pan. The mixture will look wet, but trust me, it will turn out perfectly.
- Turn off the heat, then scatter bacon, garlic confit, oven dried tomato, thyme leaves and black pepper over top. Carefully slide the frittata from the frying pan to a plate. The dismount takes a little practice to perfect, but just keep trying! My first two were a mess, but now I've got it down.
This Open-Faced Frittata is part of my Paleo Recipes: Week of March 4 article. Check it out here!