- ½ lb Bacon, chopped
- ½ Cup Shredded Gruyere Cheese, plus more for topping
- ½ Onion, diced
- 1 Clove Garlic, minced
- 1 Yukon Gold Potato, cubed
- 7 Eggs, beaten
- 1/3 Cup Heavy Cream
- Salt & Pepper
- Preheat oven to 325 degrees. Chop bacon and cook over medium high heat in an 8-10” oven safe skillet, working in batches so you don’t crowd the pan. Remove to a plate to drain.
- Discard most of the bacon fat, leaving a bit remaining in the pan. Add cubed potatoes to the skillet and season with salt and pepper. Cook until browned and slightly softened, about 8 minutes. Add onion and cook another 1-2 minutes. Then add garlic and cook another 1 minute, or until fragrant but being careful not to burn. Turn off heat and set aside.
- While potatoes are cooking, beat eggs in a medium bowl and pour in the heavy cream. Season with salt and pepper.
- Return the bacon to the vegetables in the skilled. Add ½ cup of cheese and mix to combine. Then, pour egg mixture into pan and stir well. Sprinkle a little additional cheese on top of the egg mix.
- Place skillet into preheated oven and cook for ~20 minutes. Your frittata is done when eggs are cooked through and no longer runny and the cheese on top turns golden.