Prep:

Cup of Yum
1. Rinse spinach in a colander, and dry it on a kitchen towel. Cut cherry tomatoes in halves. Peel potato skin. Slice into thin rounds.
2. Freshly grate cheese from block.

Cook :

1. 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 cook a bit and crumble the bacon into small bits.
2. Saute spinach in the same pan using bacon fat for 30 seconds with constant stirring. This step is optional.
3. 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.
4. 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.
5. Pour egg mixture on top.

Bake :

1. Sprinkle remaining cheese.
2. 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.

Serve :

1. Serve frittata for breakfast. It really doesn’t need anything else. For added nutrition, serve it with avocado or fruit on the side.
2. To serve it as a meal, serve a slice of frittata with roasted vegetables, or a salad.