Spinach, Potato, and Bacon Frittata
By America's Test KitchenPublished on October 7, 2011
Yield
Serves 4
Ingredients
10 large eggs 3 tablespoons half-and-half Salt and pepper ½ cup crumbled goat cheese 1 (6-ounce) bag baby spinach ¾ pound Yukon Gold potatoes, peeled and cut into ½-inch pieces6 slices bacon, cut crosswise into ¼-inch strips
Before You Begin
This hearty Italian open-faced omelet can be served hot or warm.
Instructions
- Adjust oven rack about 5 inches from heating element and set oven to broil. Whisk eggs, half-and-half, 1/4 teaspoon salt, and 1/4 teaspoon pepper together in bowl until combined. Stir in 1/4 cup cheese.
- Microwave spinach in large microwave-safe bowl, covered with plastic wrap, on high power until wilted, about 90 seconds. Transfer spinach to clean dish towel and squeeze out excess liquid. Microwave potatoes in now-empty bowl, covered with plastic wrap, on high power until tender, about 5 minutes.
- Meanwhile, fry bacon in medium nonstick ovensafe skillet over medium heat until crisp, about 6 minutes. Transfer bacon to plate lined with paper towel and pour off all but 1 tablespoon fat from skillet. Add potatoes to skillet and cook until golden brown, about 5 minutes. Add spinach, bacon, and egg mixture and cook, using rubber spatula to stir and scrape bottom of skillet, until large curds form but eggs are still very wet, about 2 minutes. Shake skillet to distribute eggs evenly and cook, without stirring, until bottom is set, about 30 seconds. Sprinkle remaining cheese over top.
- Broil until surface is spotty brown, 3 to 4 minutes (eggs should be slightly wet and runny inside). Remove from oven and let stand 5 minutes to finish cooking. Slide frittata onto platter and cut into wedges. Serve.
Yield
Serves 4Ingredients
10 large eggs
3 tablespoons half-and-half
Salt and pepper
½ cup crumbled goat cheese
1 (6-ounce) bag baby spinach
¾ pound Yukon Gold potatoes, peeled and cut into ½-inch pieces
6 slices bacon, cut crosswise into ¼-inch strips
Ingredients
10 large eggs
3 tablespoons half-and-half
Salt and pepper
½ cup crumbled goat cheese
1 (6-ounce) bag baby spinach
¾ pound Yukon Gold potatoes, peeled and cut into ½-inch pieces
6 slices bacon, cut crosswise into ¼-inch strips
Ingredients
10 large eggs
3 tablespoons half-and-half
Salt and pepper
½ cup crumbled goat cheese
1 (6-ounce) bag baby spinach
¾ pound Yukon Gold potatoes, peeled and cut into ½-inch pieces
6 slices bacon, cut crosswise into ¼-inch strips
Why This Recipe Works
Frittatas are quick Italian open-faced omelets typically studded with potatoes, greens, and cheese—a real one-pan meal. While they are pretty easy to prepare, proper technique is everything. We started the frittata on the stovetop in an ovensafe skillet, then slid it under the broiler to finish. This ensured that both the top and bottom of the frittata were equally cooked and the interior was tender. We broiled the frittata until just lightly browned and the eggs were still a little runny. The eggs then cooked through from the residual, carryover heat. We used bagged baby spinach to save on prep and cook time. It didn’t need to be washed and wilted in an instant in a hot pan.
Before You Begin
This hearty Italian open-faced omelet can be served hot or warm.
Instructions
- Adjust oven rack about 5 inches from heating element and set oven to broil. Whisk eggs, half-and-half, 1/4 teaspoon salt, and 1/4 teaspoon pepper together in bowl until combined. Stir in 1/4 cup cheese.
- Microwave spinach in large microwave-safe bowl, covered with plastic wrap, on high power until wilted, about 90 seconds. Transfer spinach to clean dish towel and squeeze out excess liquid. Microwave potatoes in now-empty bowl, covered with plastic wrap, on high power until tender, about 5 minutes.
- Meanwhile, fry bacon in medium nonstick ovensafe skillet over medium heat until crisp, about 6 minutes. Transfer bacon to plate lined with paper towel and pour off all but 1 tablespoon fat from skillet. Add potatoes to skillet and cook until golden brown, about 5 minutes. Add spinach, bacon, and egg mixture and cook, using rubber spatula to stir and scrape bottom of skillet, until large curds form but eggs are still very wet, about 2 minutes. Shake skillet to distribute eggs evenly and cook, without stirring, until bottom is set, about 30 seconds. Sprinkle remaining cheese over top.
- Broil until surface is spotty brown, 3 to 4 minutes (eggs should be slightly wet and runny inside). Remove from oven and let stand 5 minutes to finish cooking. Slide frittata onto platter and cut into wedges. Serve.
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