You'll need:
- 1/2 cup of bacon or prosciutto, chopped
- 1 cup King Arthur gluten free flour or regular flour
- 1/2 teaspoon Omnivore salt of kosher salt
- 1/4 teaspoon ground black pepper
- 1/4 teaspoon baking powder
- 8 free range fresh eggs (I purchase mine from a farmer at my farmers market)
- 3/4 cup half and half or whole milk
- 1/4 cups grated Parmesan or Romano
- 1/4 cup chopped chives (If you don't have fresh, I suggest Simply Organic brand)
- 4 tablespoons unsalted butter
- 1 wheel of Camembert or triple-cream Brie, rind on and cut into 1/4 slices (I purchased a large wedge instead of a wheel at my Costco)
Heat oven to 425 degrees. Place bacon or prosciutto in a caste iron or oven-safe skillet, and cook on medium heat stirring periodically until the pork is crispy and the edges are brown. (Tip: I had sweet red onion I added this time to the pork.) Drain off majority of fat as needed.
Add butter until it just melts. Stir the butter and pork.
In a 2 cup or larger measuring cup, whisk flour, salt, pepper, and baking powder. In a standup mixer if you have one or medium to large bowl, whisk or beat eggs, and half and half or milk. Gradually, whisk/beat in the flour mixture. Then add the Parmesan or Romano cheese and half the chives.
Pour your batter into the skillet and quickly arrange the slices of cheese in the center of the skillet.
Bake your oven-safe skillet filled with deliciousness until puffed and golden - about 20-25 minutes. Sprinkle with remaining chives.
Serve immediately with a green or fruit salad. I like a red balsamic dressing on either.
Bob Appetite! 
