Cabbage and Potato Frittata with Bacon

New recipe for me - was very pleased with the blend of flavors!  A little chopping in the prep work, but otherwise and easy meal.  (Inspired from Every Day w/ Rachel Ray Magazine)

Ingredients
10 eggs
1/4 tsp Tastefully Simple Garlic Pepper
1/4 tsp Tastefully Simple Seasoned Salt
2 potatoes, peeled and cut into 1/2 inch cubes
2 carrots, cut into 1/2 inch cubes
1/4 head green cabbage, cored and thinly sliced
1/2 onion, cut into 1/2 inch pieces
sour cream for serving

Preheat oven to 375.  Chop veggies. In large, ovenproof nonstick skillet, cook the bacon over medium high heat until crisp (5-7 min); drain on paper towels and crumble the bacon.  Reserve 3 Tbsp bacon fat in the pan.  Add potatoes and carrots to pan and cook over medium heat for about 5 minutes until softened.  Stir in cabbage and onion, season with salt and pepper and cook until browned (about 5 min).  In large bowl, beat eggs - then add to skillet mixture.  Cook until the edges begin to set, but the center is runny about 3 min.  Transfer to the oven and bake until the eggs are set in the center and the edges are golden brown (about 10 min).  Cut into wedges.  Serve topped with the crumbled bacon and a dollop of sour cream.