Heat the grill to high. Put the oil and peppers in a medium-to-large ovenproof non-stick frying pan and sweat on a low-medium heat with the lid on for about 10 mins, or until they begin to soften and brown a little at the edges.
Reduce heat to low, add the maple syrup, stir well, then leave to bubble for 1 min or so. Meanwhile, crack the eggs into a bowl and beat with a fork, then add the herbs and some black pepper.
Pour the eggs into the pan, adding the spinach and cook for 5-6 mins until almost set. Break the goat’s cheese into large chunks and dot over the top.
Place the frittata under the hot grill for 3 mins, then shake to check that the egg is set firm and the cheese is soft and bubbling.
Pop it back under the grill for 1 min or so more if needed.Cut the frittata into quarters – and serve with a salad on the side.