Cast-Iron Skillet Frittata with Bacon, Spinach and Parmesan
Although my youth breakfasts were mostly fried or scrambled eggs, I now like to do something a bit fancier. The finished bubbling, browned frittata is enough to feed eight people a conservative portion or a more substantial breakfast/brunch (or even lunch) for six. When my lover was down for New Year’s, I served it with…