Preheat oven to 350F. Prep all of the vegetables first. Roughly chop the red bell pepper, basil, and mushroom caps (remove the stems before chopping). Chop the bacon into smaller pieces.

Add the olive oil to a hot pan. Add the bacon as soon as the oil begins to smoke.

Cook the bacon until it's just beginning to turn brown, then add the chopped red bell pepper. Stir well.

While the peppers are cooking, prep the egg mixture. Add the eggs to a large mixing bowl along with the heavy cream and parmesan. Season with salt and pepper — keeping in mind that parmesan is already quite salty.

Whisk the egg mixture until well combined.

Once the red bell peppers have begun to soften, add the mushrooms and stir, letting them soak up all the extra fats in the pan.

Meanwhile, chop the fresh mozzarella into cubes.

Sprinkle the basil on top and let it steam for a moment.

Sprinkle the mozzarella cubes on top of the bacon and veggies.

Add the egg mixture to the pan, making sure it's evenly distributed.

Using a spoon, slowly mix the ingredients, gently pushing at the sides to enable the eggs to reach the bottom of the pan. The eggs should be all around and underneath the bacon, red pepper, and mushrooms.

Crumble the goat cheese over the frittata and place in the oven for about 6–8 minutes. Leave the frittata in the pan and turn the broiler on. Broil for an additional 4–6 minutes, or until the top is golden brown.

Remove the frittata from the oven and let rest for 30–45 seconds.

Using a spoon, gently pry the edges of the frittata away from the pan. Make sure to do this all the way around so that the frittata comes out in one piece.

Place a baking sheet lined with parchment paper and flip the frittata over to slide it out.

Use a cutting board to flip the frittata back over.

Garnish with freshly chopped parsley, slice, and serve!