Spinach, Potato, and Bacon Frittata

From Cook's Country. I love spinach and eggs! This can be served hot or warm.

• Ready In: 50 mins
• Serves: 4

Ingredients

• 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

Directions

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.