Frittata (with Bacon Spinach Tomato And Swiss)

8 oz. bacon, (chopped (8 slices))

3 oz. fresh spinach, (roughly chopped (3 packed cups))

8 large eggs

¼ cup half and half

½ tsp onion powder

¼ tsp garlic powder

Salt and freshly ground black pepper, (to taste)

1 cup grape tomatoes, (halved)

⅔ cup (2.8 oz) shredded swiss cheese

Preheat oven to 350 degrees. Butter a 9 - 10 inch deep pie dish, set aside.
Place bacon in a 12-inch non-stick skillet and cook over medium-high heat, tossing frequently, until browned and crisp, about 6 - 10 minutes.
Transfer bacon to a plate lined with several layers of paper towels to drain, leave 1 Tbsp rendered bacon fat in a skillet drain and reserve or discard excess.
Return skillet to medium-high heat, add spinach and saute just briefly until it has wilted, about 15 - 30 seconds, transfer spinach to plate with bacon.
In a large mixing bowl whisk together eggs, half and half, onion powder, garlic powder until well combined. Season with salt and pepper to taste*.
Add cooked bacon, tomatoes, spinach and swiss and toss mixture to distribute ingredients. Pour into prepared pie dish.
Bake in preheated oven until just set, about 30 - 35 minutes. Cut into wedges and serve warm.

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