In a 10 inch ovenproof skillet over medium heat, cook the diced bacon until crisp. Transfer the bacon to a paper towel-lined plate and remove all but 2 tablespoons of the bacon fat.

Preheat oven to 350ºF

Add the garlic to the skillet and sauté until fragrant, about 30 seconds. Stir in the spinach and cook until just wilted, 1 to 2 minutes.

Remove the skillet from heat. Spread the spinach evenly across the bottom of the pan. Sprinkle with roasted peppers, feta, and bacon.

In a large bowl, whisk together the eggs, cream, salt, and pepper until well combined. Pour over the spinach mixture in the pan. Return the skillet to low heat and cook until the edges are set and beginning to brown.

Transfer the skillet to the oven and bake for 10 to 15 minutes, until the frittata is puffed and cooked though in the center. Remove and serve warm or let cool to room temperature.