Bacon inspires me. When there is cured pork belly at my abode it’s an all-out gastronomic show down. This week it's been used in gratines, chili, and now a fluffy frittata. A frittata is essentially a quiche sans crust, and it is an easy yet deceiving dish. Many of my past attempts have been served directly from the pan. Not because I found it appealing, but because they wouldn’t budge.The secret to a smooth ride out of the pan is bacon drippings. Oh yes. Follow the steps below for a flawless performance in the kitchen… just don’t skip the bacon, for cryin’ out loud! Bacon, Spinach & Mushroom Frittata 12 large eggs 1 tsp. cold water ½ cup pecorino Romano cheese (just as good without the cheese) 1 tbsp. fresh rosemary 1 tsp. salt 1 tsp. red pepper flakes 1 tsp. garlic powder 4 slices thick cut bacon 2 cups steak cut mushrooms ½ red onion, thinly sliced 5 cups baby spinach ½ cup ricotta cheese Preheat the oven to 350 degrees...