Get a medium fire going or get your charcoal on the go. You can cook your campfire frittata over a charcoal grill, a BBQ, or on a grill plate over a campfire.
Cook your chopped bacon in a 9" or 10" cast iron skillet, until almost crispy.
Add the onions, continue cooking until the onions are soft and translucent, and any liquid from the onions has cooked off, leaving just bacon fat.
Pour off any excess fat into a heat proof vessel, leaving about 1 tablespoon of it in the pan of onions and bacon.
Add the chopped broccoli to the pan, continue cooking until the broccoli bits are tender, and any liquid has cooked off. Remove from heat.
Whisk together the eggs, milk, garlic powder, salt, and pepper.
Add about 1 tablespoon of the reserved bacon fat back to the pan, stirring well to coat the pan under the bacon and broccoli. (Use 1 tablespoon Olive Oil, if you didn’t have enough drippings).
Spread the bacon and broccoli mixture evenly over the bottom of the pan, then pour about ½ the egg mixture over top.
Sprinkle with all but a handful or so of the cheese, then top with the remaining egg mixture.
Scatter the remaining cheese over the frittata, and cover the pan with a lid. (If you don’t have a lid for your skillet, cover tightly with aluminum foil).
Reduce your heat source to low, if you can. When we’re cooking over charcoal, we’ll close the side dampers. When cooking over fire, you can spread your wood out a bit to kill the flames a bit, and when cooking over a grill, you can use a cooler side / set your pan on a higher rack. Either way, set your covered pan over the lowered heat, and cook for about 10-12 minutes, or until the eggs are almost set.
Remove from heat and allow to sit - still covered - for another 5 minutes or so, until the eggs are cooked through.
Slice into 4 wedges, serve hot!