Cheesy Bacon Frittata

Meanwhile, heat a medium dry, preferably nonstick, pan over medium-high heat. Add bacon*; cook, turning occasionally and adjusting heat if browning too quickly, until crispy, 6-10 minutes. Turn off heat; transfer bacon to a paper-towel-lined plate. Carefully pour most of the bacon fat into a small heatproof bowl (you'll use the reserved fat in step 5!), leaving a thin layer in the pan. Reserve pan.

Halve, peel, and thinly slice onion.
Heat pan with reserved bacon fat over medium-low heat. Add a drizzle of oil, onion, and a pinch of salt and pepper. Cook, stirring occasionally, until softened and lightly browned, 4-7 minutes. TIP: If onion browns too quickly, add a splash of water. Turn off heat; transfer onion to a plate.

While onion cooks, place cream cheese in a medium microwave-safe bowl; microwave until softened, 25 seconds. Whisk in eggs, garlic powder, ¼ tsp salt, and pepper until combined (it’s OK if there are chunks of cream cheese!). Stir in half the Italian cheese blend. Once cool enough to handle, roughly chop bacon.

Once potatoes are finished cooking, heat a large drizzle of reserved bacon fat and 1 TBSP butter in pan used for onion over low heat; swirl in pan to coat sides. Once butter has melted, add half the spinach. Cook, stirring often, until slightly wilted, 30-60 seconds. Stir in remaining spinach and a pinch of salt and pepper; cook, stirring, until slightly wilted, 30 seconds more. Stir in potatoes and onion until combined. Stir in egg mixture (TIP: scrape the sides of the bowl to get as much as you can!), then sprinkle with bacon and remaining Italian cheese blend. Cover and cook, undisturbed, until eggs are set, 5-7 minutes.