Preheat an ovenproof skillet over medium heat.

While the skillet heats up, small dice bacon.

Once the skillet is hot, add bacon and cook, stirring occasionally, until crispy, 3-4 minutes. Using a slotted spoon, remove crispy bacon to a paper towel-lined plate; set aside. (Reserve skillet with drippings for later use.)

Meanwhile, wash and dry the fresh produce.

Return skillet (with drippings) to medium-high heat. Add tomatoes and salt; cook, stirring occasionally, until starting to brown and burst, 5-7 minutes.

Meanwhile, place eggs in a medium bowl, then add salt and pepper. Whisk to combine.

Coarsely grate cheddar. Add to the bowl with the egg, along with crispy bacon, and whisk once more to combine.

Preheat oven to broil on high and position rack in the upper third of the oven.

When the tomatoes are done, transfer half to a small bowl and set aside for serving. Spread remaining tomatoes out in an even layer in the skillet.

Reduce heat to medium-low and pour the egg mixture into in the skillet. As eggs set around the edge of the skillet, gently lift cooked portions with a spatula to allow uncooked egg to flow underneath. Cook until bottom and sides are firm but top is still runny, about 5 minutes.

Place skillet in the oven and broil until top of the frittata is just set, 2-3 minutes. Remove from oven.

Meanwhile, using a clean cutting board, chop chives into small pieces. Place half in a clean medium bowl along with oil, vinegar, salt, and pepper, then whisk to combine the dressing. (Reserving remaining chives for serving.)

Chop (or tear) lettuce into bite-sized pieces. Add to the bowl with the dressing and toss to combine the salad.

Cut frittata into wedges and divide between plates; top with tomatoes and reserved chives. Serve with salad on the side and enjoy!