Preheat oven to 400 degrees. Whisk the 1/4 tsp salt (save the other 1/4 tsp for later), eggs, and cream in a small bowl. Set aside.

Once all your veggies and bacon are cubed/chopped, saute the bacon in a medium-sized cast iron skillet for about 6-8 minutes until slightly browned. Remove the bacon from the skillet onto a paper-towel covered plate to rest.

Add the potatoes to the skillet and saute on medium-high heat for 3-5 minutes. Add the onions and cook for another 5 minutes.

Next, add the bell peppers and saute for about 2 minutes. Add the spinach, garlic, Italian seasoning, rest of the salt, and black pepper. Turn the heat down to medium-low and saute for 2 minutes or until the spinach is wilted and garlic is fragrant.

Spread the cheese evenly over the top of the veggies and melt for 2 minutes. Pour the egg mixture over the veggies evenly. Let this cook for 2-3 minutes.

Place in the oven for 10-12 minutes. Add additional time in 1-2 minute time increments until the top of the frittata is a light golden brown. My total time was about 15 minutes cooking time. 

Let the frittata rest for 5 minutes. Slice and enjoy!