Potato Frittata

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  Bacon
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  Potato, Yukon Gold(480g)
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  Egg, Whole, Large
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  Skim Milk(45g)
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  Mustard, Dijon(5g)

  Dijon mustard — Grey Poupon or store brand. Spicier than yellow mustard.

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  1/2 teaspoon kosher salt
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  1/4 teaspoon ground black pepper
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  Cheese, Gruyere(80g)
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  Spinach(240g)
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  Green Onion (Scallion)(120g)

Instructions

1. 1Preheat the oven to 350°F with a rack in the center. Cut the bacon into bite-sized pieces and dice the potatoes into ½-inch cubes. Whisk together the eggs, milk, and Dijon mustard in a medium bowl until combined, then stir in the grated Gruyere, salt, and pepper; set aside.
2. 2Heat a 12-inch ovenproof skillet over medium-low heat. Add the bacon and cook 8–10 minutes, stirring occasionally, until crisp and fat has rendered. The bacon should be golden brown and slightly curled. Transfer to a paper-towel-lined plate and blot dry.
3. 3To the same skillet with bacon drippings, add the diced potatoes in a single layer. Cook over medium heat 8–10 minutes, stirring gently every 2–3 minutes, until the potatoes are tender and golden brown on the edges.
4. 4Add the spinach and green onions to the skillet. Cook over medium heat 1–2 minutes, stirring, until the spinach is wilted and bright green.
5. 5Return the cooked bacon to the skillet and spread all ingredients into an even layer.
6. 6Pour the egg mixture evenly over the potatoes, bacon, and greens. Gently smooth the top with a spatula.
7. 7Transfer the skillet to the preheated oven and bake 15–20 minutes at 350°F until the eggs are set and the top is light golden—the center should no longer jiggle when gently shaken.
8. 8Cool slightly, then cut into 6 wedges and divide evenly into 6 airtight containers while warm. Refrigerate up to 4 days.