How to Make a Frittata

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  Egg, Whole, Large(400g)
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  Cream, Heavy Whipping(80g)
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  1 teaspoon sea salt
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  ½ teaspoon freshly cracked black pepper
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  Olive oil(30g)

  Regular (not extra-virgin) olive oil for high-heat cooking. EVOO for dressings.

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  Garlic
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  Bacon, Pork
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  Flaky Salt, For Serving

Instructions

1. 1Whisk the eggs and heavy whipping cream together in a large bowl until fully combined, about 1 minute. Set aside.
2. 2Heat the olive oil in a 10-inch skillet over medium heat until shimmering, about 1–2 minutes. Add the fresh garlic and cook until fragrant, 30–45 seconds.
3. 3Stir the cooked pork bacon into the egg mixture until evenly distributed.
4. 4Pour the egg and bacon mixture into the skillet over the garlic and oil. Cook undisturbed over medium heat for 3–4 minutes, until the edges begin to set but the center remains mostly liquid.
5. 5Reduce heat to medium-low and continue cooking for 8–12 minutes, gently pushing the set edges toward the center and tilting the pan so uncooked egg flows to the edges, until the top is nearly set but still slightly jiggly in the very center.
6. 6Remove from heat. Let the frittata rest in the skillet for 1–2 minutes to finish setting through residual heat—the center should barely jiggle when you shake the pan gently.
7. 7Slide the frittata onto a cutting board and slice into 6 wedges.
8. 8Divide the frittata wedges evenly into 6 airtight containers while warm for meal prep storage.