Recipe source.
Ingredients
- 6 large eggs, enough to cover the ingredients
- 1 teaspoon kosher salt, divided
- 4 slices (8 ounces) thick-cut bacon, chopped
- 2 small yukon gold potatoes, peeled and thinly sliced
- 1/4 teaspoon freshly ground black pepper
- 2 cups (2 ounces) fresh baby spinach
- 2 cloves garlic, minced
- 2 teaspoons fresh thyme leaves
Steps
- Arrange a rack in the middle of the oven and heat to 400°F.
- Whisk the eggs and 1/2 teaspoon salt together in a small bowl.
- Cook the bacon in a non-stick pan or cast-iron skillet, stirring occasionally, until crisp, 8 to 10 minutes. Remove the bacon with a slotted spoon to a paper towel-lined plate. Leave the bacon fat in the pan.
- Return the pan to medium-heat, add the potatoes and sprinkle with the pepper and the remaining 1/2 teaspoon salt. Cook, stirring occasionally, for 4 to 6 minutes or until tender and lightly browned.
- Pile the spinach into the pan with the garlic and thyme, and cook, stirring, for 30 seconds to 1 minute or until spinach wilts. Add the bacon back to the pan and stir to evenly distribute.
- 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.
- Put the pan in the oven and bake until the eggs are set, 8 to 10 minutes. To check, cut a small slit in the center of the frittata. If raw eggs run into the cut, bake for another few minutes; if the eggs are set, pull the frittata from the oven. For a browned, crispy top, run the frittata under the broiler for a minute or two at the end of cooking.
- Cool in the pan for 5 minutes, then slice into wedges and serve.
- Leftovers can be stored in an airtight container in the refrigerator for up to 4 days.