Stack bacon together and cut into ½-inch wide slices.

Slice red onion into thin half moons.

Chop cheddar cheese into ½ inch cubes.

Add the sliced onions and sauté. Cook until the bacon is browned and crispy, and the onions are lightly browned, about 5 minutes.

Add the broccoli to the egg and cheese mixture and stir, then pour into the pan. Spread the filling around so it’s evenly distributed through the eggs.

Preheat the broiler and continue to cook the frittata on the stove for 4-5 minutes. The best way to do this is to slowly lift the edges of the frittata with your spatula, tip the pan, and let the uncooked egg mixture pool underneath. Do that a few times in different spots, as it cooks. Watch the heat because you don’t want the bottom of your frittata to burn.

When the bottom is totally set, and the egg mixture on top is about halfway cooked, you’re ready to put it under the broiler. Note: it’s ok for the top to still look raw.

Sprinkle on the parmesan cheese.

Slide your pan onto the top rack of the oven, several inches from the broiler. Watch closely because this can happen fast: take it out when the frittata puffs up pleasingly, looks entirely cooked, and has lightly browned on top, 2-3 minutes.

Take it out, and let it rest for a few minutes. It will continue to cook in the pan as it sits. Then give it a quick hard shake and slide it out onto a cutting board. Slice and eat!