Kitchen Sink Frittata

1/2  lb.		bacon, any type
3  cups		mushrooms
1  cup		large red onion, chopped
1-1/2  cups		red bell peppers, chopped
2  cups		loose spinach leaves
6		eggs
1  cup		shredded cheddar cheese

Tip: For nutritional information on all the ingredients in Kitchen Sink Frittata just click on each ingredient name. Then adjust the serving size for any Kitchen Sink Frittata ingredient with the serving size tool in the nutrition facts area to the right to see how you can save calories, carbs and more.

Preheat oven to 350-degrees. In bowl, whisk eggs and 1/2 cup cheese with pepper to taste. Set aside.

Chop bacon into 1/2 inch pieces. Fry bacon in oven proof skillet (I use cast iron) until almost crisp. Add onions and cook until softened, but not brown. Add chopped peppers and mushrooms. Cook until mushrooms volume is reduced by 1/2. Add spinach and cook until wilted. Add reserved egg mixture and mix together until well blended and eggs are beginning to set. Remove from heat. Evenly distribute mixture in pan and smooth over. Top with remaining 1/2 cup of cheese and bake until cheese is well melted and mixture is set. Slice into 4 pieces and serve.