Spinach Tomato Bacon Swiss Ricotta Frittata

The leftovers: 

bacon, chopped, about 3 slices

1/4 cup onion, chopped 

spinach

Swiss cheese, finely grated, 

about 1/2 cup cherry tomatoes, halved or whole--depending on the size 

Custard Base: 

6 large eggs 

1/2 cup ricotta cheese 

pinch of nutmeg (freshly grated if you've got it) 

1/4 teaspoon salt 

Freshly ground black pepper to taste 

In a large skillet, cook the bacon on low heat for a couple of minutes until some of the fat has rendered. Add the onions, and a little salt and pepper. Cook about 10 minutes. Add the spinach, tomatoes, and a little more salt and pepper. Cover and cook about 5 minutes. Let cool. 

Beat the eggs in a medium bowl. Add the ricotta, Swiss, nutmeg, salt, and pepper, and beat to combine. Fold in the leftovers. Pour mixture into the pie plate (greased with butter or bacon grease) and cook in a 350 degree preheated oven for 35-40 minutes, or until it's golden on top. Let rest for 10 minutes before serving. MM Specs