Hearty Frittata With Bacon, Potato, And Cheddar

Ingredients

12 large eggs
3 tablespoons half-and-half
1⁄2 teaspoon salt
1⁄4 teaspoon pepper
8 slices bacon, cut into 1⁄4-inch pieces
1 pound Yukon Gold potatoes, peeled and cut into 1⁄2-inch cubes
4 ounces cheddar cheese, cut into 1⁄4-inch cubes (3⁄4 cup)
3 scallions, sliced thin on bias

Instructions

Adjust oven rack 5 inches from broiler element and heat broiler. Whisk eggs, half-and-half, salt, and pepper in medium bowl until well combined, about 30 seconds; set aside.
Cook bacon in 12-inch ovensafe nonstick skillet over medium heat until crisp, 5 to 7 minutes. Using slotted spoon, transfer bacon to paper towel–lined plate; pour off all but 1 tablespoon bacon fat. Add potatoes to skillet and cook, stirring occasionally, until golden brown and tender, 15 to 20 minutes. Stir cheddar, scallions, and bacon into eggs; add egg mixture to skillet and cook, using heatproof rubber 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.
Broil until frittata has risen and surface is puffed and spotty brown, 3 to 4 minutes; when cut into with paring knife, eggs should be slightly wet and runny. Remove skillet from oven; let sit for 5 minutes. Using spatula, loosen frittata from skillet and slide onto serving platter or cutting board. Cut into wedges; serve.

Hearty Frittata With Bacon, Potato, And Cheddar

Ingredients

Instructions

Tags

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