Ingredients: |
Ingredients: 4 slices thick-cut bacon, 8 ounces, chopped
2 small Yukon gold potatoes, peeled and thinly sliced
1/4 teaspoon freshly ground black pepper
2 cups baby spinach, 2 ounces
2 cloves garlic, minced
1 teaspoon fresh thyme leaves
6 large eggs
1/4 cup heavy cream
1/2 teaspoon kosher salt
1 cup shredded cheese, such as Gruyère, Fontina, or cheddar
1 tablespoon unsalted butter
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Directions: |
Directions:Arrange rack in the middle of the oven and preheat oven to 400 degrees. Place the bacon in a cold 10- to 12-inch cast iron skillet, then turn the heat to medium-high. Cook the bacon, stirring occasionally, until crisp, 8 to 10 minutes. Remove the bacon with a slotted spoon to a paper towel-lined plate and pour off all but 2 tablespoons of the fat. Add the potatoes to the bacon fat and sprinkle with the salt. Cook, stirring occasionally, until tender and lightly browned, 4 to 6 minutes. To the skillet add the spinach, garlic and thyme. Cook, stirring, for 30 seconds to 1 minute or until spinach wilts. Transfer the vegetables to a bowl, add the bacon and cheese. Clean the skillet. Reheat the skillet over medium-high heat. Once hot, add the butter. Once the butter is melted and sizzles, add the contents of the bowl and spread evenly. Whisk the eggs and cream together. Pour the egg mixture over the vegetables and cheese. Tilt the pan to make sure the eggs settle evenly over all the vegetables. Cook for a minute or two until you see the eggs at the edges of the pan beginning to set. Bake the frittata for 8 to 10 minutes, until the eggs are set. For a browned, crispy top, broil the frittata for a minute or two at the end of cooking. Cool in the pan for 5 minutes, then slice into wedges and serve. |
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