Fritta-fle Lorraine

I have a truly ridiculous egg supply right now, what with my chickens going nuts with the lengthening days. So I figured an egg-based supper was in order. I came up with this hybrid between a Quiche Lorraine (the Swiss cheese/bacon thing), a frittata (the cooked in the skillet on the stove top, then under the broiler thing) and a souffle (the beat it till a bunch of air gets incorporated, so it puffs thing). Way yummy, and lower carb than a classic quiche, because there's no crust, and lower carb than a classic souffle, because there's no flour-thickened white sauce.

Fritta-fle Lorraine

1/2 pound bacon
8 ounces Swiss cheese
8 eggs
1/2 teaspoon salt or Vege-Sal
1/4 teaspoon pepper
2 tablespoons dry vermouth
1/4 teaspoon nutmeg
1/2 cup sour cream

Snip the bacon into bits, right into your big heavy skillet. Turn on the burner to medium low, and cook the bacon bits, stirring often, till they're crispy. Drain off all but a tablespoon or two of the fat. Turn off the skillet if you need to, to keep the bacon from burning.

While the bacon is cooking, shred your cheese with your box grater or the shredding blade of your food processor.

Break your eggs into a middle-sized mixing bowl. Add the salt and pepper, the vermouth, and the nutmeg. Using an electric mixer, beat them at high speed for at least five minutes -- they should at least double in volume.

When the eggs are good and fluffy, add the sour cream and beat it in till incorporated. Turn the skillet back on to medium low, and let it heat up, but don't get to the point of cooking the bacon some more.

Spread the crisp bacon bits over the bottom of the skillet. Pour in the beaten eggs, then sprinkle the shredded cheese evenly over the whole thing.

Cover the skillet, and set your timer to 15 minutes.

About 5 minutes before the timer beeps, turn on your broiler. Set your rack a good 8-10" away from the heat.

When the timer beeps, uncover the skillet and slide the fritta-fle under the broiler, setting the timer for 5 minutes.

When the top of the fritta-fle is set and touched with gold, pull it out, cut in wedges, and serve.

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Assuming 8 servings, each will have: 371 Calories; 29g Fat ; 23g Protein; 2g Carbohydrate; trace Dietary Fiber; 2 g usable carb