Servings: 4

6 large eggs, beaten 6 large eggs, beaten
1 pound bacon 1 pound bacon
1/4 tsp salt ¼ tsp salt
1/4 tsp black pepper ¼ tsp black pepper
2 tbsp cooking fat 2 tbsp cooking fat
1/2 onion ½ onion
1 cup diced seeded tomato (plus a few slices for topping the frittata) 1 cup diced seeded tomato (plus a few slices for topping the frittata)
1 bag (about 9 oz.) baby spinach, roughly chopped 1 bag (about 9 oz.) baby spinach, roughly chopped
Grated zest and juice of 1/4 lemon Grated zest and juice of ¼ lemon

Set the oven to broil (or preheat to 500 F).
Roughly chop bacon and cook to desired crispness
In a mixing bowl, whisk the eggs with the salt and pepper.
Heat a large oven-safe skillet over medium heat. Add the cooking fat to the pan and swirl to coat the bottom.
When the fat is hot, add the onion and tomato and cook, stirring, until softened, 2 to 3 minutes. Add the spinach and let it wilt for 30 seconds.
Add the eggs and bacon and fold them into the vegetables with a rubber spatula. Cook, without stirring to let the eggs set on the bottom and sides of the pan, until the eggs are firm and still appear wet, 3 to 4 minutes.
Lay a few tomato slices on top. Drizzle the lemon juice and Sprinkle the lemon zest over the top.
Transfer the pan with the eggs to the oven and broil 4 to 6 inches from the heat (or bake in the preheated oven) for 3 to 5 minutes, until the top is golden brown.
Cut into slices and serve hot out of the pan.