Recipe Background
My Famous Frittata combines rich eggs and creamy fontina for a leisurely meal.
My Famous Frittata was born on an unassuming Saturday morning during a weekend getaway with my partner. We had impulsively decided to venture to a cozy little cabin tucked away in the woods, armed with nothing but a couple of bags of groceries and a desire to unwind. As I surveyed the pantry, I found our supplies: a carton of large eggs, some bulky slices of thick-cut bacon, and a wilting bundle of baby spinach. With breakfast on my mind, this accidental assembly seemed destined for greatness. I began with the bacon, sizzling it into crisp, aromatic bits that would eventually be sprinkled over the top like savory confetti.
By the time the sun had edged over the horizon, I was thinly slicing Yukon Gold potatoes, feeling a bit like a culinary pioneer. The cabin’s cast-iron skillet was the perfect stage for my breakfast riff, and it offered just the right character to take my vision from vague idea to something deliciously tangible. Some minced garlic joined the potatoes, followed by fresh thyme plucked from a forgotten bunch in the fridge. Cheese was a huge priority. I always think that a generous sprinkle of freshly grated fontina makes things feel special, its melt transforming any dish into something wondrous. By the time I whisked the eggs with cream and slid the skillet into the oven, the cabin was cozy with the scent of what promised to be a relaxing and memorable meal.
Reflecting on that morning, I remember how the simplicity of cooking in the wilderness, without the trappings of modern convenience, made me appreciate the art of combining humble ingredients in ways that evoke comfort. Whether it’s the essential step of letting the frittata cool for a few minutes or the satisfaction of cutting the first slice to reveal its layered beauty, this dish captures that magic. It emerged from a weekend of simplicity and has since become a favorite for celebrating the pleasures of a leisurely breakfast.
Ingredients
- 6 large eggs
- 1/4 cup heavy cream
- 1 teaspoon kosher salt divided
- 4 slices thick-cut bacon diced
- 2 small Yukon Gold potatoes peeled and thinly sliced
- 1/4 teaspoon freshly ground black pepper
- 2 cloves garlic minced
- 2 teaspoons fresh thyme leaves
- 2 cups baby spinach
- 1 cup fontina cheese freshly grated
Directions
- Arrange a rack in the middle of the oven.
- Preheat the oven to 400 degrees F.
- In a medium bowl, add the eggs, the heavy cream, and 1/2 teaspoon of the salt and whisk to combine. Set the egg mixture aside.
- In a cast-iron skillet over medium-high heat, add the diced bacon and cook, while stirring occasionally, until browned and crisp, about 8-10 minutes.
- Transfer the cooked bacon to a paper-towel-lined plate.
- Reserve 2 tablespoons of the drippings in the skillet and drain the remainder.
- Place the skillet over medium heat.
- Add the potatoes to the hot bacon drippings and season them with the remaining salt and the ground black pepper.
- Cook the potatoes, while stirring occasionally, until tender and lightly browned, about 4-6 minutes.
- Add the garlic, the thyme, and the spinach to the potatoes and cook, while stirring often, until the spinach wilts, about 30-60 seconds.
- Add the cooked bacon to the potato mixture and stir evenly to combine.
- Spread the potato mixture into an even layer in the skillet.
- Sprinkle the cheese evenly on top of the potato mixture and let it sit until it just starts to melt.
- Pour the egg mixture over the cheese layer in the skillet, ensuring the egg mixture settles evenly over the entire potato mixture. Use a spatula to spread the egg mixture out, if needed.
- Cook the eggs without stirring until they are just beginning to set, about 1-2 minutes.
- Transfer the skillet to the oven and bake until the eggs are set, about 8-10 minutes.
- Transfer the frittata from the oven and cut a small slit in the center. If raw eggs run into the cut, bake the frittata for 1-3 minutes more.
- For a browned and crispy top, return the skillet to the oven under the broiler for about 1-2 minutes.
- Cool the frittata for 5 minutes in the pan.
- Serve.
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