Bastille Day Frittata

I whipped up this frittata a few weeks ago with odds and ends I had in the fridge and freezer. It looked so pretty as it was cooling that I was inspired to snap a photo.

This frittata included:
8 eggs
roasted fingerling potatoes with red onion, lemon, and capers
leftover piccolini rotelli pasta that I had seasoned with olive oil, Locatelli, salt and pepper
about 1/2 large tomato, cut into large dice and sauteed in bacon fat with some of the larger pieces of red onion from the potato dish
1 green onion, some beaten into egg, and some sprinkled on top of frittata before going under the broiler
frozen spinach
bread crumbs, for sprinkling on top before the broiler
Locatelli, beaten into eggs and sprinkled on top before the broiler
salt and pepper
bacon fat