This was my breakfast today. There are so many different versions of the basic frittata you can probably make it every morning for a month and not serve the same twice. These ingredients were in my fridge today. And I promise to TRY to take photos of my dishes again. I did that regularly in the past but I tend to forget now. I really do just make these dishes primarily as a meal and secondary to post on this blog. I am planning to make this again tomorrow morning. I promise to take a photo and post!

6 strips Bacon, cut in 1/2 inch pieces
1 small Sweet Onion, diced
2 Green Onions, both white and green parts, chopped
1 or 2 mild Peppers such as Banana, diced
6 ozs Baby Greens, I used a mix of Spinach, Bok Choy, Red and Green Chard
10 whole Eggs, beaten
2 ozs mix of Parmesan and Romano Cheeses
Extra cheese to top at tableside

Preheat oven to 375 degrees.
Heat a number 8 castiron skillet over medium to medium high heat. Fry the bacon pieces until crispy. Remove from skillet and allow to drain. Drain off excess grease from the pan. Leave a little in the skillet. Over medium low to medium heat add onions and pepper. Sweat until tender. Add the baby greens and cook until wilted. About 5 minutes. Add bacon back in. Cook for about one minute to blend flavors. Turn heat up to medium. Add beaten eggs into the skillet. Do not stir. Allow the mix to cook for about 2 minutes to set. Sprinkle 2 ozs of shredded or grated cheese on top of frittata. Place the castiron in the oven to finish the bake. Remove and serve at tableside in the skillet. Top with extra cheese if desired.