6 medium eggs
150g frozen spinach (or you could use wilted fresh instead)
1 large red pepper, cut into strips
4 rashers of bacon, cut into dice
1 tablespoon garlic oil
1/2 tsp smoked paprika
Black pepper and salt to season
Pre-heat your grill on a high heat. Cook and drain the spinach (I do this in the microwave) and put to one side. Beat the eggs and add the paprika. Season lightly with salt and black pepper.
Heat the garlic oil in a large non-stick frying pan and add the peppers and bacon. Gently fry until the peas are just cooked. Add the spinach and spread the vegetable mixture out evenly across the pan, then pour the beaten eggs over. Cook the eggs over a low heat until the frittata looks just set with firm edges and a slightly liquid centre.
Put the pan under the grill and cook until the frittata has puffed up and is golden all over
Cut into wedges and serve.