Friiiiiii-atta!

I have been meaning to post this for a little while but then some stuff happened and life got in the way. Please accept my deepest apologies.  This was one of the new recipes I had on the menu for us to try. We have quiche on a semi-regular basis but we almost always use Senor's recipe which is delicious. I am a sucker for goat cheese thus when I saw this one and decided it might be worth trying; something different. I did make a few adjustments and it was yummy but I definitely felt like it was lacking some flavor or seasoning; I think next time I'd add some basil or something to give it more flavor.

Ingredients

• 3  tablespoons  olive oil
• 1/2  medium onion, thinly sliced
• kosher salt and black pepper
• 5  ounces  baby spinach (about 6 cups)
• 10  large eggs, beaten
• 4  ounces  goat cheese, crumbled (about 1 cup); I added some shredded swiss too
• 5  ounces  mixed greens (about 6 cups)--we skipped this
• 1  tablespoon  white wine vinegar
• I added some chopped up bacon and some mushrooms
• Topped it (obviously) with some sliced tomatoes
• country bread, for serving

Directions

1. Heat oven to 400° F. Cook bacon then add onions and mushrooms. Cook until they're brown and proceed to #2. Heat 1 tablespoon of the oil in a medium ovenproof nonstick skillet over medium-high heat. Add the onion and ½ teaspoon each salt and pepper and cook, stirring occasionally, until golden brown, 3 to 4 minutes.
2. Add the spinach and cook, tossing, until wilted, 1 to 2 minutes. Add the eggs and sprinkle with the goat cheese. Cook until the mixture begins to set around the edges, 1 to 2 minutes. Transfer the skillet to oven and bake until set, 10 to 12 minutes.
3. Dividing evenly, place the greens on plates and drizzle with the vinegar and the remaining oil; season with ¼ teaspoon each salt and pepper. Serve with the frittata and bread.