Bacon, Potato and Cheddar Frittata

Serves 2 big portions

Note:  you will need a 10"oven-safe, nonstick skillet.

6 large eggs
2 Tbl half and half
 salt and pepper
4 slices bacon, cut into 1/4 inch pieces
1 Yukon Gold potato (about 6 oz) peeled and cut into 1/4"pieces
1 shallot, minced
1/3 cup cheddar cheese
Adjust oven rack to be about 6"from broiler element and heat the broiler.
Whisk the eggs, half and half, salt and pepper together in a bowl until well blended. Set.aside.

Cook bacon and drain on paper towel. Reserve the bacon and set aside.

In skillet, add 1 Tbl oil or bacon grease and potato, salt, pepper.  Cook over medium heat stirring until potato  pieces begin to brown and are almost tender, about 10 minutes.  Add shallot and continue to cook until the potato is golden brown and tender and the shallot is softened and lightly browned, 5-6 minutes longer.
Crumble bacon and cheese into the egg mixture.  Add the egg mixture to the skillet and cook using a rubber spatula to stir and scrape the bottom of the skillet until large curds and the spatula begins to leave a wake but the eggs are still very wet, about 1 minute.  Shake the skillet to distribute the eggs evenly and continue to cook without stirring to let the bottom set, about 30 seconds.


Using pot holder (skillet handle is hot) remove skillet from oven.  Let sit until the eggs in the middle are just set, about 3 minutes.  Use a rubber spatula to loosen the frittata from skillet, then slide onto a cutting board, slice into wedges and serve.