Yield: 12 servings.
3 Tbsp. olive oil
1 cup sweet onion, thinly sliced
3 cups Jones Canadian Bacon, sliced in julienne strips ¼" thick
18 large eggs
¾ cup heavy cream or half-and-half
3 cups fresh baby spinach, wilted
1½ cups bottled roasted red pepper strips, well-drained
1 tsp. salt
½ tsp. freshly ground black pepper
2¼ cups Swiss cheese, shredded
For each frittata, heat 1 Tbsp. olive oil in 10" saute pan on medium heat. Saute one-third of the onions for 1 minute. Add one-third of the Canadian bacon. Cook on medium heat for 3 minutes, or until onions are tender. Meanwhile, combine all of the eggs, half-and-half, salt and pepper until well-blended. Stir spinach and roasted peppers into egg mixture. Add one-third of egg mixture to saute pan. Cook 8 minutes on medium heat or until bottom of frittata is golden brown, lifting edge with a spatula to let uncooked mixture flow to bottom of pan. Bottom will be browned and top center still slightly wet. Sprinkle one-third of cheese over top. Place under salamander 1 to 2 minutes to melt cheese. Cut into 4 wedges to serve. Repeat twice with remaining egg mixture as needed.