Cube 4 slices of bacon and add them to a cold pan.

Turn the heat to medium and let the bacon render slowly until it becomes crispy and the fat is released.

Once crispy, remove the bacon and place it on a paper towel to drain. Set aside for garnish.

In the same pan with the bacon fat, add the chopped red onion and a pinch of salt. Let the onion sweat until it becomes translucent.

Add the minced garlic and cook for another minute until fragrant.

Add the cubed portobello mushrooms and let them cook until they release their water and start to brown.

Add the cubed green bell pepper and halved cherry tomatoes. Cook for a few minutes until the tomatoes start to soften and release their juices.

Finally, add the baby spinach on top and let it wilt down. Mix everything together and remove from heat.

In a large bowl, crack 12-14 eggs and whisk them lightly. Do not over-whisk; leave some texture for a more interesting frittata.

Add a small ball of Greek cream cheese (or mascarpone) to the eggs and mix gently, leaving some chunks of cheese for texture.

Season the egg mixture with a pinch of salt and black pepper.

Let the cooked vegetables cool slightly, then add them to the egg mixture. Mix everything together gently.

Preheat your oven to 200°C (400°F).

Butter a nonstick oven-safe pan to ensure the frittata doesn’t stick.

Pour the egg and vegetable mixture into the prepared pan, ensuring it’s evenly distributed.

Place the pan in the preheated oven on the middle rack and bake for about 20 minutes.

After 15 minutes, check the frittata. If desired, sprinkle grated cheese on top and return it to the oven for the final 5 minutes.

Once the frittata is fully cooked (it should be fluffy and slightly jiggly in the center), remove it from the oven.

Garnish with the crispy bacon pieces on top.

Let it cool slightly before slicing and serving.