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Frittata Recipe

Serves 4

A hearty oven-baked frittata with potatoes, spinach, thyme, and optional bacon and cheese.

  • 4 slices Thick-Cut Bacon, diced
  • 2 Yukon Gold potatos, peeled and sliced, thinly
  • 2 cloves garlic, minced
  • 1 bunch fresh thyme, leaves only
  • 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).

Arrange a rack in the middle of the oven and heat to 400°F.

  • 6 to 8 (310 to 410 g) large eggs
  • 1⁄4 cup (59 g) heavy cream
  • 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 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 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 (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.

Spread the vegetables into an even layer. Sprinkle the cheese over the top and cook until just starting to melt.

Pour the egg mixture into the skillet and tilt the pan so the eggs settle evenly. Cook until the edges are just beginning to set, 1 to 2 minutes.

Transfer the pan to the oven and bake until the eggs are set, 8 to 10 minutes. Check doneness by cutting a small slit in the center; if raw egg runs in, bake a few minutes more. For a browned, crispy top, broil for 1 to 2 minutes at the end.

Let cool in the pan for 5 minutes, then slice into wedges and serve.

Notes
  • Use 6 eggs if using bacon and cheese.
  • To check doneness, cut a small slit in the center; if raw eggs run into the cut, bake a few minutes more.
  • For a browned, crispy top, turn on the broiler for a minute or two at the end of cooking.

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