Dave's Eats

• 4 slices 4 slices Thick-Cut Bacon, diced
• 2 2 Yukon Gold potatos, peeled and sliced, thinly
• 2 cloves 2 cloves garlic, minced
• 1 bunch 1 bunch fresh thyme, leaves only
• 4 oz 4 oz (110 g) Gruyère cheese (optional) or cheddar cheese (optional) or Fontina cheese (optional), grated

Prep the ingredients: dice the bacon (if using), peel and thinly slice the potatoes, mince the garlic, strip the thyme leaves, and grate the cheese (if using).

• 6 to 8 6 to 8 (310 to 410 g) large eggs
• ¹⁄₄ cup ¹⁄₄ cup (59 g) heavy cream
• 1 tsp 1 tsp (3 g) kosher salt, divided

Whisk the eggs, cream, and half the salt in a medium or large bowl until combined.

• 2 Tbsp 2 Tbsp avocado oil (optional), if not using bacon

If using bacon, cook it in a cold 10- to 12-inch nonstick ovensafe frying pan or cast iron skillet over medium-high heat, stirring occasionally, until browned and crisp, 8 to 10 minutes. Transfer bacon to a paper towel-lined plate and pour off all but 2 tablespoons fat. If not using bacon, heat the oil in the skillet.

• ¹⁄₄ tsp ¹⁄₄ tsp (1 g) black pepper, freshly ground

Return the pan to medium heat. Add the potatoes, season with the pepper and remaining salt, and cook, stirring occasionally, until tender and lightly browned, 4 to 6 minutes.

• 2 cups 2 cups (60 g) baby spinach

Add the garlic, thyme, and spinach; cook, stirring often, until the spinach wilts, 30 to 60 seconds. Return the bacon to the pan (if using) and stir to distribute.