Italian Frittata

Ingredients:

10 large eggs, at room temperature

3 tablespoons half-and-half cream

1/4 teaspoon salt

1/4 teaspoon crushed black pepper

1 bag (6 ounces) fresh baby spinach

1/2 cup cheddar cheese, shredded

3/4 pound Yukon gold potatoes, peeled and cut into 1/2" pieces

6 slices bacon, cut crosswise into 1/4" strips

Directions:

Adjust oven rack about 5" from heating element and set oven to broil. Whisk eggs, half-and-half, salt and 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 oven-safe 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, 3-4 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 hot.