Keto Bacon and Veggie Frittata

1Preheat your oven to 190°C (375°F).

2In a 10-inch oven-safe, non-stick skillet, cook the chopped bacon over medium heat until crispy. Remove the bacon with a slotted spoon and set aside on a paper towel-lined plate, reserving about 1 tablespoon of bacon fat in the skillet. If there isn't enough bacon fat, add a little olive oil.

3Add the chopped bell pepper and onion to the skillet and sauté over medium heat for 5-7 minutes, or until softened. Add the chopped spinach and cook until wilted, about 2-3 minutes. Remove the skillet from the heat.

4In a large bowl, whisk together the eggs (8 large), heavy cream (¼ cup), salt (½ teaspoon), and black pepper (¼ teaspoon) until well combined.

5Stir half of the cooked bacon and half of the shredded cheese into the egg mixture.

6Pour the egg mixture evenly over the vegetables in the skillet. Sprinkle the remaining bacon and cheese over the top.

7Transfer the skillet to the preheated oven and bake for 20-25 minutes, or until the frittata is set and lightly golden brown on top. A knife inserted into the center should come out clean.

8Remove from the oven and let rest for 5 minutes before slicing and serving.