Preheat your oven to 375°F (190°C). Gather your ingredients and equipment.

In your oven-safe skillet, heat over medium heat and add the chopped bacon. Sauté until crispy and golden, about 5-7 minutes, then transfer to a plate.

In the same skillet, add spinach over medium heat and cook for about 2-3 minutes. Then add roasted red peppers and halved cherry tomatoes, sautéing for an additional 2 minutes.

Crack the eggs into a large mixing bowl and whisk vigorously for about 1 minute until well-aerated. Season with salt and pepper, then pour the egg mixture over the sautéed vegetables in the skillet.

Sprinkle crumbled goat cheese and reserved crispy bacon on top. Let it sit undisturbed for 2-3 minutes until edges begin to set.

Transfer the skillet to the preheated oven and bake for 15-20 minutes until the top is golden brown and the center is set.

Allow the frittata to cool slightly for about 5 minutes before slicing into wedges. Serve warm.