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.