Bacon & Broccoli Frittata

6 strips of bacon, sliced ¼”
½ onion, diced
4 cups broccoli chopped, peeled stems included
2 clove garlic, smashed
1/2 cup roasted red pepper strips
¼ cup grated Parmesan cheese
12-18 eggs, lightly beaten, seasoned with salt & pepper and Tabasco
Olive oil as needed

9” spring form pan rubbed with plenty of olive oil
Pre-heat oven to 325
Sauté bacon in some olive oil until it begins to brown.
Add onions and garlic; sauté until onions are translucent
Add broccoli; sauté until color changes to bright green
Season mixture with salt & pepper
Spread mixture evenly in bottom of spring form pan
Place mixture over low heat on stovetop and pour eggs into pan to set the eggs and prevent them from leaking into the oven
Place pan on sheet pan and sprinkle Parmesan cheese over top of mixture (you can add other cheese too)

Bake for 25 minutes until puffy and golden. You can check doneness by poking center of mixture with a knife. If tester comes out clean and dry the frittata is done.

Let cool slightly and run a knife around pan to help release

Slice and serve