Frittata Lorraine

Here's a great article on the difference between a quiche and a frittata. This recipe combines the dairy add to the eggs and the broiling with a crust of the frittata.

INGREDIENTS

1/4 to 1/2	lb bacon
1	c cheddar or gruyere cheese, grated
6	eggs
1/4	milk
1	tsp white pepper
	dash of salt
	fresh grated nutmeg
1/2	tbsp fresh thyme

INSTRUCTIONS

1.	Cook bacon and reserve the grease. Chop bacon after cooked.
2.	Meanwhile whisk eggs, milk, salt, nutmeg, and white pepper.
3.	Pour grease into a clean skillet (reusing the bacon skillet is just too greasy). If there is not enough grease, add a bit of butter and melt to coat the bottom and sides. Heat skillet on medium heat.
4.	Pour egg batter into skillet. Add 1/2 the grated cheese, the the bacon, then the rest of the cheese. You may have to pat down the ingredients to get it all under the eggs. Sprinkle the top with thyme.
5.	Cook on medium to med-low heat until the edges start to come away from the sides of the pan and the top of the eggs start to look cooked.
6.	Place in the oven on Low Broil for a few minutes until the top is golden (not too brown!).