First off, gather all your ingredients. Chop the bell pepper, slice the spring onions, and chop the bacon. This prep work will make the cooking process smooth and enjoyable.

In a large, oven-safe skillet, add a drizzle of olive oil over medium heat. Toss in the chopped bacon. Cook it until it’s crispy and golden brown, allowing the fat to render out. This should take about 5-7 minutes. Don’t rush this step; crispy bacon is key to flavor!

Once the bacon is ready, toss in the sliced red bell peppers, spring onions, and frozen peas. Stir everything together and let the mixture cook for another 3-5 minutes. You want the veggies tender but not mushy. Add in the optional chili flakes if you like a bit of heat.

In a separate bowl, whisk the eggs with a pinch of salt, pepper, and dried oregano if using. The eggs should be well beaten. Now, pour this mixture over your sizzling bacon and vegetable mix.

Now comes the tasty part. Crumble in the goat cheese and sprinkle the grated Parmesan over the top. Gently lift the edges of the frittata with a spatula to let the uncooked egg flow underneath. This ensures an even cook.

Transfer your skillet to a preheated oven (around 375°F or 190°C) and bake for about 15-20 minutes. Keep an eye on it. You want the top to puff and turn golden.

Once done, remove the frittata from the oven and let it sit for a couple of minutes. Sprinkle the fresh basil over the top before slicing. Enjoy it warm or at room temperature!