Kate McMillan is a veteran cookbook author, food writer, and recipe developer. She has authored more than a dozen cookbooks for Williams Sonoma, including including five titles in the “What’s for Dinner” series and several in the “Of the Day” series. She lives in Northern California with her husband and three young daughters.

Since its founding by Chuck Williams in 1956, the Williams-Sonoma brand has been bringing people together around food.  --This text refers to the hardcover edition.

potato, onion & bacon frittata
3 slices thick-cut bacon
1 tbsp olive oil
½ lb (250 g) fingerling potatoes,
thinly sliced lengthwise
Salt and freshly ground pepper
3 green onions, sliced
2 cloves garlic, chopped
1 tbsp chopped fresh rosemary
3 tbsp grated pecorino cheese
10 large eggs beaten with 1 tbsp
whole milk
 
Preheat the oven to 400°F (200°C).
 
In an ovenproof frying pan, cook the bacon over medium high heat, turning once, until crispy, about 7 minutes. Let drain on paper towels, then tear into bite-size pieces.
 
Pour off all but 1 tbsp of the fat in the pan and return to medium-high heat. Add the olive oil and the potatoes. Season with salt and pepper and cook, stirring often, until the potatoes are fork-tender and golden around the edges, about 8 minutes. Add the green onions, garlic, rosemary, and cooked bacon. Cook, stirring occasionally, for 1 minute longer, and spread into an even layer. Stir the cheese into the egg mixture and add to the frying pan. Cook without stirring for 2 minutes. Transfer the pan to the oven and bake until the eggs are set and the frittata is golden brown, 10–12 minutes. Loosen the edges with a rubber spatula and carefully invert the frittata onto a platter. Cut into wedges and serve.
 
  --This text refers to the hardcover edition.