Pre heat the oven to 400 degrees.

In an 8 inch oven safe non stick skillet, heat the olive oil over medium high heat.

Add the bell pepper and cook until the bell pepper is tender, about 5 minutes.

In a large bowl, combine the eggs, half and half, salt, pepper and cayenne.

Whisk the mixture until thoroughly combined.

Add the spaghetti, cooked bell pepper, green oinions, bacon and shredded Parmigiano Reggiano cheese.

Toss to combine.

Add mixture to the skillet and cook over medium high heat for 3 – 4 minutes or until the bottom of the frittata is golden brown.

Transfer the skillet to the oven and cook for 12 – 15 minutes until the frittata is set.

Remove from the oven and let cool for 2 – 3 minutes.

Run a knife along the edge of the frittata to loosen.

Top the skillet with a plate and, using oven mitts, flip the skillet over.

Remove the skillet and slice the frittata.

Any leftover frittata can be refrigerated for up to 3 days.