A Better Spinach Frittata

Preheat oven to broil

Using a 10", oven-safe skillet, saute the onions, bell peppers, and garlic in 2 tbsp of oil. Once the veggies are nearly done (about 4 minutes), add bacon crumbles and cream cheese to the mix and cook until a creamy mixture. Scoop the veggie/bacon mix into a bowl to cool while leaving the oil behind. Ensure that excess oil is drained.

In the same skillet, add the hopped spinach. Cook it down until it starts to wilt, then place it on a paper-towel-lined plate to cool, ensuring the excess oil drips off.

In the onion bowl, add the parmesan cheese and mix until even clumps form. Then add the 8 eggs, salt, and pepper, and whisk until combined.

In the same skillet, heat the remaining oil before pouring the egg/veggie mixture into it. Let it cook for 30 seconds, stirring gently with whatever utensil you used before, then evenly cover the top with spinach. Let cook for 5 minutes, or until the edges of the mixture start turning a light brown.

Place the skillet in the oven with the broil on. Cook for 5-8 minutes, until the surface is golden brown.

Take out the skillet, cool, and serve while warm.