Pasta Frittata

8 oz/4 cups cooked pasta (preferably fresh)
2 strips bacon cut into lardons (2 oz)
3 onions, chopped (16oz)
2 large eggs
2 large egg whites
½ cup milk or crème fraîche
½ cup freshly grated Parmesan cheese + ¼ cup
2 Tbsps chopped fresh parsley
2 tsps chopped fresh thyme or basil (or ¼ tsp dried sage)
1 tsp salt
½ tsp freshly ground pepper
1 Tbsp olive oil

1. Heat an 8" nonstick skillet over medium heat. Add the bacon and when it just starts to sizzle, lower the temperature and add the onion. Cook stirring occasionally until the bacon just starts to brown and the onion is mostly caramelized (this can take a while). Set aside.
2. Meanwhile, preheat the oven to 350°F.
3. Whisk together the eggs, egg whites and dairy in a large bowl. Stir in the Parmesan, herbs, salt and pepper. Add the onion mixture (if it's still hot simply add a little at a time and stir constantly to avoid the hot onions cooking the eggs into clumps). Add the pasta. Mix it up well to evenly distribute the onions, bacon and herbs.
4. Oil the pan, pour in the frittata mixture and place over medium heat for about 6 to 7 minutes. Sprinkle over it the additional ¼ cup Parmesan and bake for 20 minutes or until the custard has set.
5. Put under the broiler until the top starts to brown and bubble. 
6. OPTIONAL - flip over onto a plate to serve - if it doesn't stick, you'll have a lovely browned dome, like a pie, to cut into.
7. Serve immediately.