FRITTATA WITH BACON, TOMATOES, AND GARLIC CONFIT

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.