Frittata Lorraine - cooking recipe

Ingredients

12 large eggs
1 3/4 cups shredded gruyere 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 -8 ounces Canadian bacon, small dice
1 tablespoon fresh thyme leave, finely chopped

Preparation

Preheat broiler to high.
Whisk together eggs, 1 1/4 cups of the cheese, milk and salt until smooth. Set aside.
Melt butter in olive oil in a large, oven-safe frying pan, over medium-high heat. When butter foams, add shallots and season with salt and pepper. Cook, stirring often, until shallots soften, about 3 minutes. Add Canadian bacon and thyme, and cook another 3 minutes, stirring only once or twice, until bacon is browned.
Pour eggs in pan and reduce heat to medium-low. Cook until the eggs are set 1\" from the edge of the pan, about 10-15 minutes. Sprinkle remaining cheese evenly over the surface of the eggs and place under broiler, until puffy, golden-brown and set in the middle, 4-5 minutes.