Spinach and Bacon Frittata

Kirby and I love to go to Sunday Brunch but we have tightened our purse strings and bunch is not in the budget right now. I have decided that on most Sundays I will fix us something special. I went looking for a Spinach Frittata and found many, many variations. I took 2 or 3 different recipes and tweaked them just a little and came up with the following. 

• 1 lb spinach leaves, cleaned and chopped
• 1 T. olive oil
• 1 medium onion, chopped
• 1 large clove garlic, minced
• 8 slices bacon, cooked and chopped
• 1/3 C. red bell pepper, chopped
• 8 large eggs
• 2 T. milk
• 1/3 C. Parmesan cheese, grated
• Salt and Pepper to taste
• 3 oz goat cheese

1. Preheat oven to 400 degrees F.
2. Cook spinach in 1/4 cup of water in a covered saucepan until just wilted, a couple of minutes.  Drain well and set aside.
3. In a mixing bowl, whisk together the eggs, milk and Parmesan cheese.  Add the chopped red bell pepper and the chopped bacon.  Sprinkle with salt and pepper.  Set aside.
4. Saute onions in olive oil in an OVEN PROOF, stick-free skillet, until translucent, about 4-5 minutes on medium heat.  Add garlic and cook a minute further.  Add the cooked spinach and mix in with onions and garlic.
5. Spread out spinach mixture evenly on bottom of skillet.  Pour egg mixture carefully over spinach mixture.  Use a spatula to lift up the spinach mixture along the sides of the pan to let egg mixture flow underneath it.
6. Sprinkle bits of the goat cheese over the top of the frittata mixture.  When the mixture is about half set, put the whole pan in the oven.  Bake for 13-15 minutes, until the frittata is puffy and golden. 
7. Remove from oven with oven mitts and allow to cool for several minutes.  Enjoy!