The Italian version of an omelet, the ingredients are mixed with the eggs, rather than folded inside as with a French omelet.
4 slices bacon
1 large onion (chopped)
1 (10 ounce) package frozen chopped spinach, thawed and squeezed dry
8 large eggs
1 teaspoon salt
1/4 teaspoon pepper
1/4 teaspoon garlic powder
1-1/2 cups shredded Swiss cheese
1/4 cup freshly grated Parmesan cheese
In a 10-inch skillet, cook bacon until crisp, reserving 2 tablespoon drippings. Crumble bacon and set aside.
Saute onions in reserved drippings until softened. Add crumbled bacon and and the spinach to skillet, cook for 1 minute, stirring to combine ingredients well. Add beaten eggs, salt, pepper and garlic powder, mix gently. Top with Swiss cheese and Parmesan. Place a lid on skillet and allow to cook on low heat until nearly set. Finish under broiler in oven until top is brown.
Cut into wedges and serve.
Serves 6.