After one bite, I actually got a "this is good" comment which only meant one thing...success with eggs, at last!
This frittata has less eggs than most, contributing to its success in my house. However, if you desire an eggier version, simply increase the eggs to 6. This frittata is a great way to use corn put up over the summer. Simply thaw the corn before adding it to the skillet. Omit the bacon, if desired, and use olive oil in the place of the bacon fat.
3 slices bacon, chopped
2 cloves garlic, minced
1 large baking potato, peeled and diced
1/4 tsp dried thyme
2 cups corn kernels, thawed if frozen
4 large eggs
1 cup shredded sharp cheddar cheese
2 tbsp chopped parsley
salt and pepper
Place an oven rack 3 inches from the broiler and preheat.
Heat a 10 inch cast iron skillet over medium heat. Add the chopped bacon, and cook, stirring occasionally until brown. Remove the bacon and set aside. Remove all but 2 tbsp bacon fat from the skillet. Add the potato, garlic, thyme, and salt and pepper. Cover the skillet, and cook, without stirring for 5 minutes. Stir the potatoes, recover, and cook another 5 minutes until brown on all sides. Add the corn to the skillet with the potatoes. Cook 2 minutes to heat the corn.
Beat the eggs in a medium bowl. Add the cheese, parsley, and salt and pepper. Mix well. Pour the egg mixture into the skillet and use a spatula to mix it into the potatoes and corn. Pat the mixture into an even layer using the spatula, and let cook 8-10 minutes, shaking the pan occasionally. Once the frittata is almost firm but still jiggles slightly in the middle, place the skillet under the broiler for 2 minutes to brown and set.
Remove the skillet from the oven. Slice into wedges and serve.