The all-American flavors of bacon, spinach, and cheddar work well in the Italian guise of a frittata. Save the bacon fat for making Bacon-Buttermilk Corn Bread (see Breads section). From Art Smith.

5 slices bacon
1 tablespoon extra-virgin olive oil
1 small onion, chopped
8 large eggs
3/4 teaspoon salt
1/4 teaspoon hot red pepper sauce
One 10-ounce box frozen chopped spinach, thawed and squeezed well to remove excess moisture
3/4 cup (3 ounces) shredded sharp cheddar cheese

Position the broiler rack 6 inches from the heat source and preheat the broiler.

Place the bacon in a large skillet. Cook over medium heat until the bacon is browned and crisp, about 10 minutes. Transfer the bacon to paper towels to drain and cool. Discard the bacon fat or save it for another use. Coarsely chop the bacon.

Heat the oil in a medium nonstick skillet over medium heat. Add the onion and cook, stirring occasionally, until golden, about 5 minutes.

Meanwhile, beat the eggs, salt, and red pepper sauce well in a medium bowl. Stir in the spinach and bacon, and mix well to break up the spinach.

Pour into the skillet with the onions and cook until the edges begin to set. Using a rubber spatula, lift up an edge of the frittata, and tilt the skillet so the uncooked eggs run underneath the frittata. Continue cooking, occasionally lifting the frittata and tilting the skillet, until the top is almost set, 4 to 5 minutes. Sprinkle the top of the frittata with the cheddar.

Broil the frittata until the top is puffed and the cheddar has melted, about 1 minute. Place a plate over the top of the skillet and invert the frittata onto the plate. Cut into wedges and serve hot or cooled to room temperature.

MAKES 6 SERVINGS