Ingredients:
8 large eggs2 tablespoons chopped fresh basil or parsley
3 tablespoons grated parmesan
Salt and freshly ground black pepper
6 slices bacon, chopped
1/2 pound potatoes, peeled and cut into 1/2-inch pieces
2 tablespoons olive oil, divided
1 small onion, or more to taste, chopped
2 garlic cloves, or more to taste, chopped
10 oz. spinach and/or arugula, coarsely chopped
6 slices of Provolone
Preparation:
Preheat broiler.Whisk together eggs, basil/parsley, parmesan, 1/4 teaspoon salt, and 1/4 teaspoon pepper in a large bowl.
Cook chopped bacon in a heavy skillet (or cast iron skillet) over medium heat, stirring, until crisp. Transfer bacon with a slotted spoon to a large bowl then pour off all but 2 tablespoons fat.
Add potatoes and 1/4 teaspoon each of salt and pepper to skillet, and sauté over medium-high heat until golden, about 3 minutes. Continue to cook over medium-low heat, stirring a few times, until potatoes are just tender, about 3 minutes more. Transfer the potatoes with a slotted spoon to bowl containing the bacon.
Add 1 tablespoon olive oil to skillet and sauté onion over medium-high heat about 4 minutes, then add garlic and cook about 1-2 minutes more. Add spinach/arugula and sauté until just wilted.
Gently add the potatoes and bacon, and remaining tablespoon oil into onion mixture, spreading it out evenly.
Pour egg mixture evenly over vegetables and cook over medium-high heat, lifting up cooked egg around edges with a heat-proof rubber spatula to let uncooked egg flow underneath, 3 to 5 minutes. Reduce heat to medium and cook until it appears mostly set, with a moist top and center, 3 to 5 minutes more.
Broil frittata 5 to 7 inches from heat until set, but not browned, 2 minutes, then top with an even layer of cheese and continue to broil until browned and bubbling, 1 to 3 minutes (watch carefully).
If using a nonstick skillet, slide the frittata onto a serving plate. If using a cast-iron skillet, cut and serve wedges directly from the skillet.
