1 tablespoon olive oil
1/3 cup thinly sliced sweet or yellow onion
1 (6 oz) package Jones Dairy Farm Canadian Bacon, sliced in julienne strips
6 large eggs
1/4 cup heavy cream or half and half
1 cup fresh baby spinach, wilted
1/2 cup roasted red pepper strips, well drained, diced
1/2 teaspoon salt
1/4 teaspoon freshly ground black pepper
3/4 cup shredded reduced fat Swiss cheese
Pour olive oil into a 10" nonstick skillet over medium heat. Add sweet onions; cook 1 minute.
Add Canadian Bacon; cook 3 minutes or until onions are tender, stirring frequently.
Meanwhile, in a large bowl, beat eggs with heavy cream or half and half.
Add spinach, roasted pepper, salt and pepper; mix well.
Stir mixture into cooked Canadian Bacon mixture in skillet; mixing well.
Cook 8 minutes or until bottom of frittata is golden brown, lifting edges with a spatula to allow uncooked eggs to flow to bottom of frittata.
Top with cheese and place skillet under the broiler or in a hot oven until center is set and cheese is melted. Cut into wedges.