Preheat the oven grill. Sauté the bacon in a large oven-safe sauté pan until crispy. Using a slotted spoon remove the bacon to a paper towel. Sauté the potato and shallot in the remaining bacon fat with the Simon Gault Italian seasoning on a medium heat until the potato is cooked approximately 10–12 minutes. In a bowl whisk the eggs together with the cream or milk. Stir in the bacon, potato mixture and parmesan, season with cracked pepper and salt to taste. Add the egg mixture to the large sauté pan, using a heat resistant spatula to stir and scrape the bottom of the pan, until large curds form and the spatula begins to leave a wake but the eggs are very wet. Distribute the egg mixture evenly then allow to cook for about 30 seconds without disturbing to allow the bottom to set. Slide the sauté pan under the grill and cook until the surface has puffed and is spotty brown. After 1 1/2 -2 minutes remove from the grill when the centre is still slightly runny when cut into with a knife. The eggs will continue to cook when removed from the oven, hence remove it slightly under cooked under the grill. Let the frittata sit until eggs are set in the middle approximately 3 minutes. Using a spatula loosen the frittata from the sauté pan, then slide onto a cutting board and slice into wedges and serve.