Eggs - Spinach, Potato, and Bacon Frittata

This hearty Italian open-faced omelet can be served hot or warm. From Cook's Country
Eggs - Spinach, Potato, and Bacon Frittata
Eggs - Spinach, Potato, and Bacon Frittata

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

4

servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

4

servings

Ingredients

  • 10

    large eggs

  • 3

    T half-and-half

  • Salt and pepper

  • 1/2

    cup crumbled goat cheese

  • 1

    (6 oz) bag baby spinach

  • 3/4

    # Yukon gold potatoes, peeled and cut into 1/2-inch pieces

  • 6

    slices, bacon, cut crosswise into 1/4-inch strips

Directions

Adjust oven rack about 5 inches from heating element and set oven to broil. Whisk eggs, half-and-half, 1/4 t salt, and 1/4 t pepper together in bowl until combined. Stir in 1/4 cup cheese. Microwave spinach in large microwave-safe bowl, covered with plastic wrap, on high power until wilted, about 90 seconds. Transfer spinach to clean dish towel and squeeze out excess liquid. Microwave potatoes in now-empty bowl, covered with plastic wrap, on high power until tender, about 5 minutes. Meanwhile, fry bacon in a medium nonstick ovensafe skillet over medium heat until crisp, about 6 minutes. Transfer bacon to place lined with paper towel and pour off all but 1 T fat from skillet. Add potatoes to skillet and cook until golden brown, about 5 minutes. Add spinach, bacon, and egg mixture and cook, using rubber spatula to stir and scrape bottom of skillet, until large curds form but eggs are still very wet, about 4 minutes. Shake skillet to distribute eggs evenly and cook, without stirring, until bottom is set, about 30 seconds. Sprinkle remaining cheese over top. Broil until surface is spotty brown, 3 to 4 minutes (eggs should be slightly wet and runny inside). Remove from oven and let stand 5 minutes to finish cooking. Slide frittata onto platter and cut into wedges.

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