HERBES DE PROVENCE FRITTATA

Ingredients

• 6 large eggs
• 1/4 cup heavy cream
• 1 teaspoon salt
• 4 slices bacon, chopped
• 2 small Yukon gold potatoes, peeled and thinly sliced
• 1/4 teaspoon ground black pepper
• 2 cups baby spinach
• 2 cloves garlic, minced
• 2 teaspoons herbes de Provence with lavender buds
• 1 cup shredded cheese, such as Gruyère, Fontina, or cheddar

Instructions

Oven: 400ºF, conventional bake.

1. Whisk the eggs, cream, herbes de Provence, and 1/2 teaspoon salt together in a small bowl; set aside.

2. Place the bacon in a cold 10- to 12-inch nonstick oven-safe frying pan or cast iron skillet, then turn the heat to medium-high. Cook the bacon, stirring occasionally, until crisp, 8 to 10 minutes. Remove the bacon with a slotted spoon to a paper towel-lined plate and pour off all but 2 tablespoons of the fat. (If omitting the bacon, heat 2 tablespoons oil in the skillet, then proceed with adding the potatoes).

3. Saute the potatoes in bacon fat: Return the pan to medium-heat, add the potatoes and sprinkle with the pepper and the remaining 1/2 teaspoon salt. Cook, stirring occasionally, until tender and lightly browned, 4 to 6 minutes.

4. Pile the spinach into the pan with the garlic, and cook, stirring, for 30 seconds to 1 minute or until the spinach wilts. Chop the bacon and add back to the pan and stir to evenly distribute.

5. Spread the vegetables into an even layer, flattening with a spatula. Sprinkle the cheese on top and let it just start to melt.

6. 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.

7. Bake the frittata for 8 to 10 minutes until the eggs are set. 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, broil for a minute or two at the end of cooking.