Spinach Frittata with Bacon and Cheddar

8 eggs
1/2 cup whole milk
1/2 lb fresh spinach, rinsed, dried and torn into small pieces
8 slices bacon
1/2 large onion, peeled and diced
1/2 large bell pepper, diced
1 cup grated cheddar cheese
Salt to taste

Preheat oven to 450 degrees
Cut bacon into small pieces and cook in cast iron skillet over medium heat.  When bacon is crispy, remove with slotted spoon and set aside.
Add diced onions and peppers and saute 2 to 3 minutes, until onions are slightly translucent.
Turn off heat and add spinach pieces and stir with a wooden spoon for a minute until the leaves are fully wilted.
Beat eggs until frothy, stir in milk and salt.
Pour the egg mixture into the skillet, and sprinkle the bacon pieces in as well.  Give everything a stir to distribute the ingredients evenly.  This is the last time your going to stir.
Turn the heat on and cook for about 5 minutes or until egg begins to set.  Add grated cheese and then transfer to the oven. Bake 10 to 15 minutes or until the eggs are fully cooked.

Makes 4 wedge shaped portions