Bacon, Potato and White Cheddar Frittata
- Serves: 2
- Complexity: easy
- 10 baby yukon gold potatoes, halved
- 2 tbsp. butter, unsalted
- Salt and pepper, to taste
- 5 slices bacon, thick cut
- 6 large eggs
- 1/2 cup whole milk, preferably organic
- 3/4 cup shredded white cheddar cheese, preferably organic
- 2 cups baby spinach, lightly packed
- 2 tbsp. minced chives, for garnish
In a medium sized skillet melt the 2 tbsp. of butter over medium heat. Add in the potatoes, cut side down. Cook about 5 minutes a side for a total of 10-12 minutes or until the potatoes are golden brown. Sprinkle with salt and pepper.
While the potatoes cook, work on the bacon. Slice the 5 strips into 1/2 inch pieces. Place in a small skillet over medium heat and cook until crispy and brown. Remove and drain from the rendered fat. Reserve 2-3 tbsp. of the bacon fat for later.
Preheat your oven to 350 F.
In a medium sized bowl crack the eggs and whisk together with the milk and a large pinch of salt and pepper.
Take 2 small cast iron skillets and place them over medium low heat. Add in about 1 tbsp. of the reserved bacon fat to each skillet. Add in equal amounts of the potatoes and bacon into each skillet followed by the spinach. Stir to slightly wilt the spinach then add in the egg mixture. Making sure each skillet gets half of everything.
Gently stir making sure everything is evenly distributed. Once the sides start to set up, top with the cheese and a sprinkling of chives. Place in the oven and cook for about 10 minutes or until the middle is set.
To finish off the frittatas turn on the broiler and broil for 2-3 minutes or until the top is golden brown and bubbly.
Remove and let cool before serving. Top with a few more chopped chives and enjoy!
Recipe Courtesy of Megan Mitchell