Serves 4 to 6 

8 slices bacon, chopped 
8 ounces bulk ground Italian sausage 
12 large eggs 
3 tablespoons half-and-half 
1 cup grated asiago  
1 cup grated provolone 
Salt and freshly cracked black pepper  
 

Adjust an oven rack to the middle position and set the oven to broil on high. In an ovenproof 12-inch nonstick skillet set over medium heat, add the bacon and cook until just crisp, 4 to 5 minutes. Then set aside. Add the sausage, cooking until well browned and making sure to break it up as it cooks, about 6 minutes. Add the sausage to the bacon leaving behind the pork fat. 

In a bowl, whisk the eggs and half-and-half together. Add the egg mixture to the skillet with the pork fat, set it over medium heat. Stir the eggs using a rubber spatula, scraping and tilting the pan to slide the egg mixture around the pan. Cook until the bottom is set and the top is still wet and glistening, 2 to 3 minutes. Then add in the cooked meats and cheeses, season with salt and pepper. Use a spatula and press the ingredients into the eggs.  

Place skillet in the oven and cook until lightly golden on top and puffed up, 2 to 4 minutes. Then let the frittata rest for about 5 minutes before slicing. Slide the frittata onto a cutting board and cut into wedges, season with salt and pepper.