Johnny's cooking breakfast, which means frittata time. He makes 'em super thin, like a pancake, but he told me he just read in a cookbook the way a traditional frittata is much thicker, more like a quiche. It's funny when you go down a path and suddenly have someone tell you that you're lost.
I like how Johnny sautes all the ingredients separately, getting those onions extra caramelized and the bacon super crispy. He finishes it by sprinkling cheese on top at the end and popping it under the broiler for a minute. Really good.
It might be interesting to try a traditional variation one of these days, but not on Mother's Day. Stick with the tried and true today.