Preheat Oven to 375°

• In a non-stick 11” oven proof Fry Pan, heat the bacon and at a medium heat cook for a few minutes to release it’s fat.  If you are not using bacon, use 2 tablespoons olive oil. When ready and the bacon has released it’s fat add the onion cook for a few minutes until light golden brown.  Add the mushrooms and cook for a few minutes to release the water. (The chef forgot to do that first and added the potatoes first 😊).  When mushrooms are ready add the potatoes and at medium heat add cover and cook until potatoes start to be tender.  Take cover off and continue to cook the potatoes until fully cooked.  Add the spinach cover for a minute or two to cook the spinach and transfer in a lasagna pan or a cookie sheet to cool for a few minutes.
• In a glass bowl, beat the eggs until fluffy.  Add salt and pepper, hot sauce, cheeses, salt & pepper and blend well.  
• Add 1 tablespoon olive oil in the bottom of a cold 11” inches non-stick frying pan and using a brush make sure to carefully coat the bottom and the side of the pan.
• Add the cooled potatoes and vegetables to the egg’s mixture and transfer to the prepared cold frying pan.  Do not mix the vegetables anymore to “disturb” the coating of olive oil in the bottom of the pan.  Immediately bake in oven for about 25 to 35 minutes, or until the center is cooked and solid. Sprinkle some freshly chopped parsley and parmesan and serve warm.
• This Frittata can be served with a Roasted Bell Pepper Coulis this is the link to the video.

  https://chefjeanpierre.com/recipes/roasted-bell-pepper-coulis-red-pepper-coulis/
• *Note: To prepare the Broccoli:  Cut into small floret and poach them in boiling water for a couple minutes (be sure NOT to overcook them) and immediately plunge them in ICE cold water to stop the cooking process and capture their bright colors.