Breakfast Frittata

Heat the oven. Arrange a rack in the middle of the oven and heat to 400 degrees F.

Whisk the eggs, heavy cream, and 1/2 teaspoon salt together in a small bowl. Set aside.

Heat oil in a 10"-12" cast iron skillet and add potatoes. Season with the pepper and the remaining 1/2 teaspoon salt. Cook, stirring occasionally, for 4 to 6 Minutes or until tender and lightly browned.

Pile the spinach into the pan with the garlic, and cook, stirring, for 30 seconds to 1 minute or until spinach wilts.

Add the cheese. Spread the vegetables into an even layer, flattening in the pan. Sprinkle the cheese on top and let it just start to melt.

Pour the egg mixture over the vegetables and cheese. Tilt the pan to make sure the eggs settle evenly over the vegetables. Cook for a minute or two until you see the eggs at the edges of the pan beginning to set.

Put the pan in the oven and bake until the eggs are set, 8 to 10 Minutes. To check, cut a small slit in the center of the frittata. If raw eggs run into the cut, bake for another few minutes; if the eggs are set, pull the frittata from the oven. For a browned, crispy top, run the frittata under the broiler for a minute or two at the end of cooking.

Cool and serve. Cool in the pan for 5 Minutes, then slice into wedges and serve.