bacon spinach gruyere frittata

I made this when we had some friends over for breakfast, and then I made it two more times after that. It's perfect, because the you can pre chop and saute everything the night before and in the morning, all that's required is mixing and baking. Plus, you can take a shower while the frittata bakes and still have time left over to do odds and ends before the first knock on your door.

Bacon Spinach Gruyere Frittata (adapted from here)
(makes about 20 small pieces)

24 oz spinach

2 tablespoon olive oil

2 cup chopped onion

16 ounces bacon, chopped

16 large eggs

1/2 cup heavy whipping cream

1 teaspoon salt

1 teaspoon freshly ground black pepper

2 cups grated gruyere cheese (about 4 1/2 ounces)

Preheat oven to 325°F. Spray 13 x 9 inch baking dish with nonstick spray. 

Heat oil in large nonstick skillet over medium-high heat. Add onion to skillet and sauté until soft, 4 to 5 minutes. Add bacon and sauté until brown and cooked through. Remove from heat and cool. (I often do this step the night before and put this in the fridge overnight).

Whisk eggs, cream, salt, and pepper in large bowl to blend. Add spinach and bacon mixture, then gruyere; stir to blend. Transfer mixture to prepared baking dish.

Bake frittata until set in center, 45 to 55 minutes. Transfer baking dish to rack and cool frittata 15 to 20 minutes. 

DO AHEAD: Can be made 1 day ahead. Place frittata pieces on rimmed baking sheet. Cover and chill. Rewarm in 325°F oven until heated through, about 10 minutes.