This is a wonderful frittata anytime of day or night. My grandfather used to make frittatas quite often. Instead of finishing a frittata under the broiler he would cook it halfway, put a plate on top of the pan, flip the pan over, and slide the frittata back into the pan to cook the other side. Sometimes a frittata would stick; other times the hot oil would drip on him as he performed this maneuver. It was during these moments that I learned all the really good Italian curse words I still use to this day.-swapped sausage for bacon and frozen spinach for chard- subbed mushrooms in for the bacon.-cooked the ingredients except for the eggs in a pan and then I moved the cooked ingredients to a pie pan and poured the eggs over it. I cooked it at 375 little longer then put the broiler on in the end to brown the top.