This is a new favorite breakfast dish at our house! It's easy to make, easy to clean-up, and so good! Perfect for brunch!
Ingredients
• 6 large eggs, enough to cover the ingredients
• 1/4 cup heavy cream (or milk if no cream)
• 1 teaspoon salt
• 4 slices bacon, chopped
• 2 small Yukon gold potatoes, peeled and thinly sliced
• 1/4 teaspoon ground black pepper
• 2 cups baby spinach
• 2 cloves garlic, minced
• 2 teaspoons herbes de Provence
• 1 cup shredded cheese, such as Gruyère, Swiss, or cheddar
Directions
1. Heat the oven to 400°F.
2. Whisk the eggs and cream and 1/2 teaspoon salt together in a small bowl; set aside.
3. Cook the bacon in a medium sized cast iron skillet (or nonstick oven-safe frying pan), on medium-high. Stir 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.
4. Return the pan to medium-heat, add the potatoes and sprinkle with the pepper and the remaining 1/2 teaspoon salt. Cook, stirring occasionally, until tender and lightly browned, 4 to 6 minutes.
5. Pile the spinach into the pan with the garlic and herbes de Provence, and cook, stirring, for 30 seconds to 1 minute or until spinach wilts. Chop the bacon and add back to the pan and stir to evenly distribute.
6. Spread the vegetables into an even layer. Sprinkle the cheese on top and let it just start to melt.
7. Pour the egg mixture over the vegetables and cheese. Shake the pan a little to make sure the eggs settle evenly over all the vegetables. Cook for a minute or two until you see the eggs beginning to set at the edges of the pan.
8. Bake the frittata in oven for 8 to 10 minutes until the eggs are cooked through. To check, cut a small slit in the center of the frittata. If raw eggs run into the cut, bake for another few minutes.
9. Slice and enjoy!
