Eggs - Spinach, Potato, and Bacon Frittata

By mshettel

This hearty Italian open-faced omelet can be served hot or warm.

From Cook's Country

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

Details

Servings 4

Preparation

Step 1

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.