Fabulous Food Friday's...

Spinach, Potato, and Bacon Frittata
This hearty Italian open-faced omelet can be served hot or warm.

Serves 4

10	large eggs
3	tablespoons half-and-half
	Table salt and ground black pepper
1/2	cup crumbled goat cheese
1	(6-ounce) bag baby spinach
3/4	pound Yukon Gold potatoes , peeled and cut into 1/2-inch pieces
6	slices bacon , cut crosswise into 1/4-inch strips

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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