This recipe doesn't call for it, but I always add chopped Poblano or other type of pepper. In the picture, I added sun-dried tomatoes, and that was good, too. Play around with ingredients. You can't go wrong!

• 6 large eggs
• 1/4 cup cream, heavy
• 1 teaspoon salt, divided
• 4 slices bacon, cooked and crumbled
• 2 small potatoes (yukon gold), peeled and thinly sliced
• 1/4 teaspoon pepper, freshly ground black
• 2 cups baby spinach, fresh
• 2 cloves garlic, minced
• 2 teaspoons thyme leaves, fresh
• 1 cup cheese, shredded

1. Heat the oven to 400° F.
2. Whisk the eggs, heavy cream and 1/2 teaspoon salt together in a small bowl. Set aside.
3. Cook the bacon over medium high heat until crisp, 8-10 minutes. Remove bacon to a paper towel-lined plate and pour off all but 2 tablespoons of the fat.
4. Return the pan to medium-heat, add the potatoes and sprinkle with the pepper and the remaining 1/2 teaspoon salt. Cook, stirring occasionally, for 4-6 minutes or until tender and lightly browned.
5. Pile the spinach into the pan with the garlic and thyme and cook, stirring for 30 seconds to 1 minute or until spinach wilts. Add the bacon back to the pan and stir to evenly distribute.
6. Spread the vegetables into an even layer, flattening with a spatula. Sprinkle the cheese on top and let it just start to melt.
7. Pour the egg mixture over the vegetables and cheese. Tilt the pan to make sure the eggs settle evenly over all the vegetables. Cook for a minute or two until you see the eggs at the edges of the pan beginning to set.
8. Put the pan in the oven and bake until the eggs are set, 8-10 minutes. To check, cut a small slit in the center of the frittata. If raw eggs run into the cut, bake for another few minutes. If the eggs are set, pull the frittata from the oven. For a browned, crispy top, run the frittata under the broiler for a minute or two at the end of cooking.
9. Cool in the pan for 5 minutes, then slice into wedges and serve.

From The Kitchn