Best Egg Frittata With Potato Crust

Heat a skillet. Place bacon strips on a hot skillet and cook until golden brown on both sides on medium-low flame. Remove bacon from the skillet. Allow it to cool a bit and crumble the bacon into small bits.

Saute spinach in the same pan using bacon fat for 30 seconds with constant stirring. This step is optional.

Into a wide bowl, crack open all eggs. Add cream, salt, and pepper to taste, half of the smoked paprika, bacon bits, cooked spinach, and cherry tomatoes, scallions, and grated cheese (reserve 2 tablespoons of cheese). Whisk everything together.

Spray generously cooking oil over the skillet. Place potato slices on the skillet in a single layer. Sprinkle salt, pepper, and a little smoked paprika. Let it cook for a few minutes. Flip and cook on the other side. Add minced garlic just a minute before potatoes are fully browned to prevent garlic from burning. Will until potato slices are browned on both sides.

Pour egg mixture on top.

Sprinkle remaining cheese.

Bake in preheated oven at 425 degrees Fahrenheit uncovered until the center is set and not jiggly. Will take about 10-15 minutes in the oven. Frittata is done if a toothpick inserted in the center comes clean.

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