Spinach, Potato, And Bacon Frittata

Total Time: 50 mins Preparation Time: 35 mins Cook Time: 15 mins

Ingredients

• Servings: 4
• 10 large eggs
• 3 tablespoons half-and-half
• salt and pepper (to taste)
• 1/2 cup goat cheese (crumbled)
• 1 (6 ounce) bag baby spinach
• 3/4 lb yukon gold potato, peeled and cut into 1/2-inch pieces
• 6 slices bacon, cut crosswise into 1/4-inch strips

Recipe

• 1 adjust oven rack about 5 inches from heating element and set oven to broil.
• 2 whisk eggs, half-and-half, 1/4 teaspoon salt, and 1/4 teaspoon pepper together in bowl until combined. stir in 1/4 cup cheese.
• 3 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.
• 4 microwave potatoes in now-empty bowl, covered with plastic wrap, on high power until tender, about 5 minutes.
• 5 meanwhile, fry bacon in medium nonstick ovensafe skillet over medium heat until crisp, about 6 minutes. transfer bacon to plate lined with paper towel and pour off all but 1 tablespoon fat from skillet.
• 6 add potatoes to skillet and cook until golden brown, about 5 minutes.
• 7 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 2 minutes.
• 8 shake skillet to distribute eggs evenly and cook, without stirring, until bottom is set, about 30 seconds.
• 9 sprinkle remaining cheese over top.
• 10 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.
• 11 slide frittata onto platter and cut into wedges.