FRITTATA WITH BACON, TOMATOES, AND GARLIC CONFIT

Frittata with Bacon, Tomatoes, and Garlic Confit image

Provided by Nancy Silverton

Categories main-dish

Time 40m

Yield 1 serving

Number Of Ingredients 14

Previous Next

1 bulb garlic, peeled
1 dried chile de árbol
1/2 cup extra-virgin olive oil, or enough to completely submerge the garlic
1 scallion
3 large eggs
kosher salt
4 slices cooked bacon
2 tablespoons unsalted butter
6 roasted cherry tomatoes, Toss 2 C cherry tomatoes with 3 Tbsp olive oil, 1 tsp sugar, and salt to taste. Broil 10 minutes, until caramelized.
5 cloves garlic "confit"
1/2 teaspoon fresh thyme leaves
1 ounce fresh goat cheese
Freshly ground black pepper
Grated Parmigiano-Reggiano, for serving

Steps:

Garlic confit: Put the garlic, chile, and olive oil in a small saucepan and heat over low until it just starts to bubble. Simmer until the garlic cloves are buttery and spreadable, about 20 minutes. Remove from the heat and allow to cool. You can store, refrigerated in an airtight container, for several days.
Thinly slice the scallion on a bias. Whisk the eggs in a small bowl with 1/4 teaspoon kosher salt and about 1 teaspoon water. Add the sliced scallion and whisk to combine.
Thinly slice the bacon on a bias, like the scallion. Arrange the sliced bacon, cooked tomatoes, crumbled cheese, garlic cloves from the confit, and thyme leaves ready in front of you. Set an 8-inch nonstick skillet over low heat, and melt the butter in it until the foam has risen and fallen, about 3 to 5 minutes.
Pour the eggs into the pan. As they cook, use a heatproof rubber spatula to draw the edges inward, away from the sides, tilting the pan so the raw egg fills the empty space created. Continue gently cooking and pulling the eggs until no egg runs off when you tilt the pan. Remove from the heat. Scatter the garlic, thyme, tomatoes, cheese, and bacon over the frittata. Sprinkle with black pepper and grated cheese. Gently slide the frittata from the skillet onto a plate, and serve.