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5 from 1 vote

Potato, Spinach and Cheese Frittata

Prep Time10 minutes
Cook Time25 minutes
Total Time35 minutes
Servings: 6

Ingredients

  • 8 large eggs
  • 2 tablespoons chives or other herb
  • 3 tablespoons grated parmesan
  • Salt and freshly ground black pepper
  • 4-5 slices bacon chopped (optional)
  • 1 pound potatoes cut into 1/2 inch cubes
  • 2 tablespoons olive oil divided
  • 1 small onion or 2 shallots chopped
  • 2 garlic cloves finely chopped
  • 2 to 3 cups baby spinach coarsely chopped (if using frozen, defrost and squeeze out liquid)
  • 3 ounces sharp cheddar cheese grated
  • 1 1/2 ounces goat cheese crumbled (optional)

Instructions

  • Preheat broiler.
  • Whisk together eggs, herbs, parmesan, 1/4 teaspoon salt, and 1/4 teaspoon pepper in a large bowl.
  • If using, cook bacon in a 10-inch heavy skillet (cast-iron or non-stick) over medium heat, stirring, until crisp. Transfer bacon with a slotted spoon to a large bowl then pour off all but 2 tablespoons fat.
  • Add potatoes and 1/4 teaspoon each of salt and pepper to skillet, and sauté over medium-high heat until lightly brown, about 5 minutes. Cover skillet and continue to cook over medium-low heat, stirring a few times, until potatoes are just tender, about 3 minutes more. Transfer the potatoes with a slotted spoon to bowl containing the bacon.
  • Add 1 tablespoon oil to skillet and sauté onion over medium-high heat until pale golden, about 4 minutes, then add and garlic and cook for 1 minute more. Add spinach and sauté until just wilted.
  • Stir in the potatoes and bacon, and remaining tablespoon oil into onion mixture, spreading it evenly.
  • Pour egg mixture evenly over vegetables and cook over medium-high heat, lifting up cooked egg around edges with a heat-proof rubber spatula to let uncooked egg flow underneath, 2 to 3 minutes. Reduce heat to medium and cook, covered, until it appears mostly set, with a moist top and center, 3 to 5 minutes more.
  • Remove lid. Broil frittata 5 to 7 inches from heat until set, but not too brown, 1 to 2 minutes, then top with an even layer of cheese and continue to broil until browned and bubbling, 1 to 3 minutes (watch carefully). If using goat cheese, add at the last minute of broiling.
  • Either slide the frittata onto a serving plate or cut and serve wedges directly from the skillet.
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