4 tablespoons olive oil
1 (7-ounce) potato, peeled, cut into bite-sized cubes
1/2 onion, chopped
2 garlic cloves, minced
6 large eggs
1/4 cup heavy cream
1/4 cup cheddar, mild or sharp,
5 strips of cooked bacon, coarsely chopped
Salt and freshly ground black pepper
Heat the oil in a heavy 9 1/2-inch-diameter skillet over medium heat. Add the potato, onion, and garlic. Season the potato mixture with salt and pepper, to taste. Saute over medium-low heat until the potato is golden and crisp on the outside, tender inside, about 7 to 10 minutes.
Preheat the broiler. Whisk the eggs, cream, cheese and bacon in a medium bowl to blend. Stir the egg mixture into the potato mixture in the skillet. Cook over medium-low heat until the egg mixture is almost set but the top is still loose, about 3 minutes. Place the skillet under the broiler. Broil until the top is set and golden brown, about 4 minutes. Using a rubber spatula, loosen the frittata from skillet and slide the frittata onto a cutting board. Cut the frittata into 12 wedges.
Serve with toast or waffles and fresh fruit.
