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. 1Place a rack in the center of your oven and preheat the oven to 350 degrees F.
2. 2Cook 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.
3. 3To 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.
4. 4Meanwhile, in a medium bowl, whisk together the eggs, Dijon, milk, salt, and pepper until well combined. Stir in the cheese.
5. 5Once 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.
6. 6Return the bacon to the skillet. Spread the potatoes, greens, and bacon into a single layer.
7. 7Carefully pour over the egg mixture, smoothing the top.
8. 8Bake 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.