2 Tbs. vegetable oil
4 shallots, cut into 1/4-inch slices
10 eggs, lightly beaten
1/2 tsp. finely chopped fresh thyme
3 Tbs. plus 1 tsp. finely chopped fresh flat-leaf parsley
1 1/2 cups shredded cooked rabbit meat.
6 oz. Brie cheese, cut into 1/2-inch dice
salt and freshly ground pepper, to taste
In the deep half of a frittata pan over medium heat, warm 1 Tbs. of the oil. Add the shallots and cook, stirring occasionally, until softened and lightly browned, 6 to 7 minutes, adding 1 to 2 Tbs. water if the pan becomes too dry. Transfer to a bowl and stir in the eggs, thyme, the 3 Tbs. parsley, the rabbit and cheese. Season with salt and pepper.In the deep pan over medium heat, warm 2 tsp. of the oil. Add the egg mixture and cook, using a rubber spatula to lift the cooked edges and allow the uncooked eggs to flow underneath, until the eggs are just beginning to set, 6 to 7 minutes.
Meanwhile, in the shallow pan over medium heat, warm the remaining 1 tsp. oil. Place the shallow pan upside down on top of the deep pan and flip the frittata into the shallow pan. Cook, covered, until the eggs are set, 8 to 9 minutes.
Carefully slide the frittata onto a plate. Sprinkle with the 1 tsp. parsley