1/3cupshredded gruyeresharp cheddar, or other similar, melty cheese
1cuproughly chopped fresh spinach
½cupfinely chopped green onionsabout 3 medium
Place a rack in the center of your oven and preheat the oven to 350 degrees F.
Cook the bacon in a large (12-inch) ovenproof skillet with high sides over medium low. Continue cooking, stirring occasionally, until the bacon is crisp and the fat has rendered, about 8 to 10 minutes (don’t rush it or the bacon will burn). With a slotted spoon, transfer the bacon to a paper-towel lined plate. Blot dry.
To the skillet with the bacon drippings, add the potatoes. Cook for 8 to 10 minutes, until the potatoes are very tender and browned, stirring gently from time to time so that the potatoes cook evenly.
Meanwhile, in a medium bowl, whisk together the eggs, Dijon, milk, salt, and pepper until well combined. Stir in the cheese.
Once the potatoes are tender, add the spinach and green onion to the skillet. Stir and cook until the greens are wilted, 1 to 2 minutes.
Return the bacon to the skillet. Spread the potatoes, greens, and bacon into a single layer.
Carefully pour over the egg mixture, smoothing the top.
Bake for 15 to 20 minutes, just until the eggs are set (the cooking time may vary based on your skillet, so keep an eye on it). Slice and serve immediately.
TO STORE: Leftover potato frittata can be refrigerated for up to 2 days.
TO REHEAT: Reheat gently in the microwave or in a baking dish in a 350 degree F oven.
TO FREEZE: Freeze leftover frittata in an airtight freezer-safe storage container for up to 3 months. Let thaw overnight in the refrigerator before reheating.
TO MAKE VEGETARIAN: Omit the bacon; cook the potatoes in 2 tablespoons extra virgin olive oil, instead of bacon drippings