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Ingredients
- 10 large eggs
- 3 TBS half and half
- salt and pepper
- 1/2 cup crumbled goat cheese
- 1-6oz bag baby spinach
- 3/4 pound Yukon gold potatoes, peeled and cut into 1/2" slices
- 6 slices bacon, cut crosswise into 1/4" strips
Details
Servings 4
Preparation time 20mins
Cooking time 40mins
Preparation
Step 1
1. Adjust oven rack about 5" from heating element and set oven to broil. Whisk eggs, half-and-half, 1/4 tsp salt, and 1/4 tsp pepper together in bowl until combined. Stir in 1/4 cup cheese.
2. Microwave spinach in large microwave-safe bowl, covered w/ 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 w/ plastic wrap, on high power until tender, about 5".
3. Meanwhile fry bacon in medium nonstick oven-safe skillet over medium heat until crisp, about 6". Transfer bacon to plate lined w/ paper towel and pour off all but 1 TBS fat from skillet. Add potatoes to sillet and cook until golden brown, about 5". Add spinach, bacon and egg mixture and cook, using rubber spatula to stir and scrape bottome of skillet, until large curds form but eggs are still very wet, about 2". Shake skillet to distribute eggs evenly and cook w/o stirring until bottom is set, about 30 seconds. Sprinkle remaining cheese over top.
4. Broil until surface is spotty brown, 3-4" (eggs should be slight wet and runny inside). Remove from oven and let stand 5" to finish cooking. Slide frittata unto platter and serve.
(I don't broil, I cover frittata and keep on cooktop w/ heat turned to very low)
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