Ingredients
- 12 eggs
- 3 tbsp cream half and half
- 1/2 tsp salt
- 1/4 tsp pepper
- 8 oz bacon approx 8 slices
- 1 lb yukon gold potatoes
- 4 oz cheddar cheese grated
- 3 green onions
Servings: servings
Instructions
- Adjust oven rack to upper-middle position, about 5 inches from heating element; heat broiler.
- Whisk eggs, half and half, salt and pepper together in a bowl. Set aside.
- Chop bacon crosswise into 1/4" pieces.
- Peel potatoes and cut into 1/2" cubes.
- Thinly chop green onions.
- Fry bacon in 12-inch ovensafe skillet over medium heat until crisp, about 9 minutes. Using slotted spoon, transfer bacon to paper towel-lined plate; pour off all but 1 tablespoon of bacon fat.
- Add potatoes to skillet and cook, stirring occasionally, until golden brown and tender, 15 to 20 minutes.
- Stir cheddar, green onions, and bacon into eggs; add egg mixture to skillet and cook, using spatula to stir and scrape bottom of skillet, until large curds form and spatula begins to leave wake but eggs are still very wet, about 2 minutes. Shake skillet to distribute eggs evenly; cook without stirring for 30 seconds to let bottom set.
- Place skillet under broiler for 3 to 4 minutes. Frittata should be slightly browned on top and puffed when done. Remove skillet from oven and let stand 5 minutes to finish cooking; using spatula, loosen frittata from skillet and slide onto platter or cutting board. Cut into wedges and serve.
Recipe Notes
From Cook's Illustrated (May 1, 2005)