Yield: 4-6 servings
Wash hands. Preheat the oven to 350˚F.
Heat olive oil in a 9-inch nonstick oven proof frying pan over medium heat. Add bacon and sauté until golden, then remove and set aside. Add onions to the pan, lower the heat, and cook for about 10 minutes, until soft. Add the spinach and tomatoes and stir until the spinach starts to wilt.
Lightly beat the eggs in a bowl and pour into pan. Then stir in bacon, grated Parmesan cheese, nutmeg, salt, and pepper. Cook gently, without stirring, letting the eggs set slowly from the bottom up. After about 5 minutes, give the pan a little shake: the bottom half of the frittata should be set, with a layer of wet egg still on top.
Add the crumbled goat cheese over the top. Bake the frittata for 5 to 10 minutes, until just set. Let cool before slicing and serving.