Preheat the oven to 350°
Crack the eggs in a large bowl, add the cream, salt and pepper.
Using an immersion blender, blend until well combined and slightly frothy. If you don’t have an immersion blender, you can whisk by hand. Set aside.
Melt butter, over medium-high heat, in a large cast iron skillet, or other oven safe skillet. Add the onions and peppers and cook until the onions are translucent, about 5 minutes. Add fresh rosemary, stir for 30 seconds.
Reduce the heat to medium, and add the bacon. Spread the meat and vegetable mixture somewhat evenly throughout the pan.
Pour the egg mixture into the cast iron pan and do not disturb for about 2-3 minutes. The edges will just begin to set up.
Sprinkle the cheddar cheese evenly over the frittata. Then add the spinach, also spreading it evenly over the top. Push the spinach leaves down, so some of it is submerged in the egg mixture. Some of it peeking out on top is fine.
Sprinkle the goat cheese over the top.
Place the skillet in the oven and cook until the eggs are completely set up, 15-20 minutes.
Carefully remove the pan from the oven. Cut the Frittata into 8-12 sections depending on how large you want the pieces to be.
Top with arugula and cherry tomatoes and serve immediately.