- 6
Ingredients
- 12 large eggs
- 3 tablespoons half and half
- 8 ounces bacon (8 slices), cut into 1/4-inch pieces
- 1 lb. Yukon gold poatoes, peeled and cut into 1/2-inch cubes
- 4 ounces cheddar cheese, cut into 1/4-inch cubes
- 3 scallions, sliced thinly on the bias
- table salt
- pepper
Preparation
Step 1
Adjust the oven rack to upper-middle position, about 5 inches from the heating element; heat the broiler.
Whisk the eggs, half and half, 1/2 teaspoon salt and 1/4 teaspoon pepper in a medium bowl until well-combined, about 30 seconds. Set the eggs aside.
Fry the bacon in a 12-inch nonstick, ovensafe skillet over medium heat until crisp, about 9 minutes. Using a slotted spoon, transfer the bacon to a paper towel-lined plate; pour off all but 1 tablespoon of the bacon fat. Add the potatoes to the skillet and cook, stirring occasionally, until golden brown and tender, 15 to 20 minutes. Stir the cheddar, scallions and bacon into the eggs; add the egg mixture to the skillet and cook, using the spatula to stir and scrape the bottom of the skillet, until large curds form and the spatula begins to leave a wake but the eggs are very wet, about 2 minutes. Shake the skillet to evenly distribute the eggs evenly; cook without stirringfor 30 seconds to let the bottom set.
Slide the skillet under the broiler and broil until the frittata has risen and the surface is puffed and spotty brown, 3 to 4 minutes; when cut into with a paring knife, the eggs should be slightly wet and runny. Remove the skillet from the oven and let stand for 5 minutes to finish cooking. Using a spatula, loosen the frittata from the skillet and slide the frittata onto a cutting board or platter. Cut in wedges to serve.