Bacon, Potato, and Cheddar Frittata

Name: Bacon, Potato, and Cheddar Frittata
Ingredients: 12 , large eggs; 3 tablespoons, half-and-half; 1/2 teaspoon, table salt; 1/4 teaspoon, black pepper; 8 ounces, bacon (about 8 slices), cut crosswise into 1/4-inch pieces; 1 pound, Yukon Gold potatoes, peeled and cut into 1/2-inch cubes; 4 ounces, cheddar cheese, cut into 1/4-inch cubes (about 3/4 cup); 3 , scallions, sliced thin on the bias (about 1/3 cup)

Main Courses
Potatoes
Pork
Cheese
Eggs
Breakfast & Brunch

Appears in Cook's Illustrated May/June 2005

More challenging to cook properly than a regular thin frittata, a thick, hearty frittata often ends up dry, overstuffed, and overcooked.

SERVES 6 to 8 (Makes one 12-inch frittata)

TIME 1 hour

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