×2 · Serves 8
A hearty oven-baked frittata with potatoes, spinach, thyme, and optional bacon and cheese.
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.
Whisk the eggs, cream, and half the salt in a medium or large bowl until combined.
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.
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.
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.
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