Fresh Veggie Frittata with Bacon and Parmesan cheese

Preheat oven to 425ºF.

Beat eggs and sour cream together. Add salt and pepper if desired. Set aside.

Heat 1 tablespoon of oil in a heavy oven-safe 10- to 12-inch skillet (I use my trusty cast iron skillet). Cook chopped red onion in skillet for 5 minutes or until it is softened. Add bell pepper and bacon allow to cook for 1-2 minutes.

Pour remaining 1 tablespoon of oil into the pan and then add the tomato and spinach. Pour egg mixture over the top and stir to evenly distribute fillings. Allow to cook undisturbed until edges are set (about 2 minutes).

Top with cheese and transfer the pan to the hot oven. Cook for 8 minutes or until it is puffy. Turn on your broiler and place the pan under it until the cheese is golden brown.

Allow to cool for 5 minutes and then use a rubber spatula to loosen frittata from the pan and transfer it to a platter. Cut into 8 wedges to serve.