Place an oven rack in the middle of the oven and preheat oven to 400 degrees F.

Cook the bacon over medium heat until crispy in an oven safe pan or 10″ cast-iron skillet (about 10 min.).  Remove the bacon from pan and put on a plate with paper towels to remove the grease. Reserve the bacon grease in the pan.

 In the remaining bacon grease, sauté the potatoes over medium heat until soft (about 10 min.)

Add the bell pepper, black pepper, salt, garlic, thyme, and spinach and stir until the spinach becomes wilted. (about 1-2 minutes)

Remove the pan from heat, and stir in the bacon and cheese.

Whisk together 6 eggs and the heavy cream until smooth.

Pour the egg mixture over all the ingredients in the pan and add the tomatoes to the top.

Bake for 10 minutes or until the eggs set.

If you want a darker golden-colored frittata, place under the broiler for a minute or two.

Let cool for 10 minutes and slice into diagonal pieces.