BACON, SPINACH AND CHEESE FRITTATA

1 CUP SWEET ONION, SLICED INTO THIN STRIPS
3 CUPS CENTER CUT THICK BACON, JULIENNE STRIPS
18 LARGE EGGS
3/4 CUP HEAVY CREAM
3 CUPS BABY SPINACH, WILTED
1 JAR ROASTED RED BELL PEPPER, DRAINED & SLICED INTO STRIPS
SALT AND PEPPER TO YOUR LIKING
2 CUPS SWISS CHEESE, GRATED


FOR EACH FRITTATA, HEAT 1 TABLESPOON OLIVE OIL IN 10' SAUTE PAN ON MEDIUM HEAT.  


SAUTE ONE-THIRD OF THE ONIONS FOR ABOUT 1 MINUTE.  


ADD 1/3 OF THE BACON AND COOK ON MEDIUM UNTIL ONIONS ARE TENDER. 


MEANWHILE IN A LARGE BOWL, COMBINE EGGS, CREAM, SPINACH, PEPPERS AND SALT AND PAPPER UNTIL COMBINED.


ADD 1/3 OF MIXTURE TO SAUTE PAN AND COOK ON MEDIUM UNTIL BOTTOM OF FRITTATA IS GOLDEN BROWN, LIFTING EDGE WITH A SPATULA TO LET UNCOOKED MIXTURE FLOW TO BOTTOM OF PAN.


BOTTOM WILL BE BROWN AND TOP STILL SLIGHTLY WET.


SPRINKLE 1/3 OF CHEESE OVER TOP.


CUT FRITTATA INTO 4 WEDGES TO SERVE.


REPEAT 2 MORE TIMES TO MAKE ENOUGH FOR 12 SERVINGS.