Spinach, Potato, and Bacon Frittata

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READY IN: 50mins
SERVES: 4
UNITS: US

INGREDIENTS

Nutrition
  • 10
    large eggs
  • 3
    tablespoons half-and-half
  • salt and pepper (to taste)
  • 12
    cup goat cheese (crumbled)
  • 1
    (6 ounce) bag Baby Spinach
  • 34
    lb yukon gold potato, peeled and cut into 1/2-inch pieces
  • 6
    slices bacon, cut crosswise into 1/4-inch strips
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DIRECTIONS

  • Adjust oven rack about 5 inches from heating element and set oven to broil.
  • 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.
  • 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 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.
  • 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 2 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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