A quick and simple frittata using the keto staples of bacon and eggs!
Preheat the oven to 200C / 392F.
In an oven proof, non-stick frying pan, melt the butter over medium-high heat and add the diced onion. Fry until just starting to brown, then add the bacon and cook until crispy.
Add the baby spinach and stir through until wilted.
Meanwhile, in a large bowl, whisk together the eggs, cream, salt, pepper, oregano and parsley flakes and half the grated cheese.
Remove the frying pan from the heat and pour the egg mixture over the top of the cooked bacon. Ensure the egg gets to the bottom of the frying pan.
Place the halved cherry tomatoes on top of the frittata and sprinkle with the remaining grated cheese.
Place in the hot oven and cook for 15 - 20 minutes until cooked through. Serve cut into 4 pieces with some keto friendly bread or on its own.