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To create this frittata, start by selecting high-quality smoked bacon. Cooking the bacon at high heat until crispy is essential in preventing a soft texture that can compromise the dish. After achieving that satisfying crispiness, onions and peppers join the mix. Onions should be sliced on an angle, creating attractive green diamonds, while red peppers require rough chopping before going into the pan.
Once the vegetables are sautéed in the rendered bacon fat, crack seven to eight eggs over them in a large pan. Season the eggs with generous amounts of Parmesan cheese and fresh black pepper before whisking until smooth.