Ham, pepper and spinach frittata

Microwave a 200g bag of baby spinach leaves until wilted. Cook two whole red peppers under a medium grill turning until blackened and blistered. Cover with a tea towel and leave to cool. Beat 6 eggs in a large bowl. Pierce the bottom of the peppers and squeeze the juices into the eggs then skin seed and cut the peppers into strips. Cut a chunk of ham, about 150g, into pieces and stir into the eggs with the pepper strips and wilted spinach. Season with salt and pepper. Heat a splash of oil in a non-stick frying pan and pour in the mixture. Cook on the lowest heat until almost set through. Scatter a few cubes of Cheddar on top and slip the pan under a grill for a few minutes until completely set and nicely browned.