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PdfPreheat the oven to 350°F (177°C).
In a 10 inch (25 cm) cast iron skillet, heat the bacon drippings on medium heat, then add the onion and cook until tender and translucent, about 5 minutes.
While the onion is cooking, whisk the eggs in a large bowl with the milk and pepper. Whisk just enough to break the yolks and blend them with the whites, making sure you do not overmixa. Add the meat and veggies to the bowl and stir.
Add the egg mixture to the onions in the skillet, stirring for a few seconds to blend together. Cook on medium heat until the edges are cooked, about 5 minutes. Transfer the skillet to the oven and bake until the frittata is cooked in the middle, about 15 to 18 minutes. You can check it with a wooden toothpick to see if it's done. This can be eaten cold too.