Preheat oven to 350 Fahrenheit.Fry up bacon in a well seasoned 10-inch cast-iron pan over low-medium heat until it is thoroughly cooked, but not quite crispy, about 8-10 minutes.

Once the bacon is cooked, transfer out of the pan and chop into 1cm chunks.

Reserve the pan for baking the frittata.Using the fat rendered from the bacon, grease a large saute pan and cook the onion over medium heat until it becomes translucent.Add red chard to the pan.

Toss and stir to coat the leaves in bacon fat and cook for 2-3 minutes.

Season the onion and red chard with salt, pepper, and red chili flakes.

Stir in bacon and transfer to the cast-iron pan.Beat eggs and heavy cream together in a medium mixing bowl.

Season with salt and pepper.Fold the ricotta and Parmesan cheese into the beaten eggs.

Slowly mix until the mixture appears lumpy and stop before the cheese is completely blended in.Pour the egg mixture over the bacon and vegetables in the cast-iron pan.

Stir to evenly distribute the ingredients throughout the eggs.Bake for 20 minutes.