Home Skillet Frittata

Preheat oven to 375°.

Overlap 2 bacon slices to create one 12“ strip. Lay the bacon on a grill or on a rack over a baking sheet. Repeat with remaining bacon weaving to create a lattice 12” square. Transfer to the oven and bake until the top pf the bacon is crisp and browned, but the underside is somewhat soft, 6 to 8 minutes. Cool.

In the deep half of a frittata pan over high heat, warm 2T of the oil. Add half of the potatoes and cook, stirring occasionally until crisp and golden brown, 3 to 5 minutes. Season w/ salt and pepper and transfer to a bowl. Repeat with oil and remaining potatoes. Let cool.

In a large bowl, whisk together the eggs and cream. Stir in the cheese, onions, thyme, paprika, & potatoes and season w/ salt and pepper.

In the deep half of the frittata pan over med low heat, warm 1t oil. Add the egg mixture and cook, using a rubber spatula to lift the cooked edges and allow the uncooked eggs to flow underneath, about 4 minutes. Place the shallow pan upside down on top of the deep pan and cook until the frittata is almost completely set, 10 to 12 minutes more. Remove the shallow pan and gently lay the bacon lattice, with the crisper side down, on top of eggs. Cover with the shallow pan and cook until the bacon begins to settle into the eggs, about 2 minutes. Remove from heat.

In the shallow half of the frittata pan over medium heat, warm the remaining 1t oil. Place the shallow pan upside down on top of the deep pan and flip the frittata into the shallow pan. Cook uncovered, until the bacon is crisp, 5 to 7 minutes. Flip the frittata back into the deep pan and remove from heat.

Gently shake the pan to loosen the frittata and slide onto a serving plate.