Spinach & bacon frittata

Preheat oven grill to 200°C (fan assisted). Beat eggs and cream in a bowl. Season with salt and pepper and set aside.

Heat a dash of oil in an ovenproof non-stick frying pan (24cm diameter). Add onion and bacon and cook over a medium to low heat until onion is softened and bacon cooked.

Scatter over baby spinach leaves and cook until they start to wilt. Pour over egg mixture and sprinkle over grated cheese. Continue cooking over a medium heat until eggs are starting to set.

Remove from the heat and transfer to the oven. Continue cooking until eggs are just set and top is golden, about 5-10 minutes. Remove from the oven. Allow to stand for 5 minutes before serving in wedges.