Tilt the pan to make sure the eggs settle evenly over all the vegetables.
Pour the egg mixture over the vegetables and cheese. Pour the egg mixture into the skillet.Sprinkle the cheese on top and let it just start to melt. Spread the vegetables into an even layer, flattening with a spatula. Add the bacon back to the pan and stir to evenly distribute. Pile the spinach into the pan with the garlic and thyme, and cook, stirring, for 30 seconds to 1 minute or until spinach wilts. Wilt the spinach with garlic and thyme.Cook, stirring occasionally, until tender and lightly browned, 4 to 6 minutes. Return the pan to medium heat, add the potatoes and sprinkle with the pepper and the remaining 1/2 tsp salt. (If omitting the bacon, heat 2 tbsp oil in the skillet, then proceed with adding the potatoes). Remove the bacon with a slotted spoon to a paper towel-lined plate and pour off all but 2 tbsp of the fat. Cook the bacon, stirring occasionally, until crisp, 8 to 10 minutes. 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. Whisk the eggs, heavy cream, and 1/2 tsp salt together in a small bowl set aside.
Arrange a rack in the middle of the oven and heat to 400 degrees Fahrenheit. 1 (10- to 12-inch) nonstick oven safe frying pan or cast iron skillet.1 cup shredded cheese, such as Gruyère, Fontina, or cheddar (optional).2 small Yukon gold potatoes, peeled and thinly sliced.
4 slices thick-cut bacon (8 oz), chopped (optional).6 large eggs, enough to cover the ingredients.This Frittata is the easiest way to step up your egg game.
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