Ingredients
- 2 strips thick-cut bacon diced (optional for vegetarian)
- 2 medium Yukon gold potatoes peeled and 1/2-inch diced (about 2 cups)
- 8 large eggs
- 3 tablespoons nonfat milk or milk of choice
- 1 teaspoon Dijon mustard
- 1/2 teaspoon kosher salt
- 1/4 teaspoon black pepper
- 1/3 cup shredded Gruyère or similar melty cheese
- 1 cup fresh spinach roughly chopped
- 1/2 cup green onions finely chopped (about 3 medium)
Instructions
- Preheat your oven to 350°F with a rack in the center position.
- In a large ovenproof skillet, cook the bacon over medium-low heat until crisp, then transfer to a paper-towel lined plate to drain.
- In the same skillet with the bacon fat, cook the diced potatoes until tender and browned, stirring occasionally.
- Whisk together eggs, milk, Dijon mustard, salt, and pepper in a bowl. Mix in the shredded cheese.
- Add the spinach and green onions to the skillet with the potatoes, stirring until wilted.
- Spread the cooked bacon, potatoes, and greens in an even layer in the skillet.
- Pour the egg mixture over the skillet contents, smoothing the top.
- Bake in the preheated oven for 15 to 20 minutes until the eggs are set. Serve immediately.
- DEVOUR!