Frittata

Preheat oven to 375°F (190°C). Position rack in the center of the oven.

In a large bowl, whisk together eggs, heavy cream, salt, and pepper until well combined. Don't over-whisk to avoid incorporating too much air.

Heat olive oil in a 10-12 inch oven-safe cast iron skillet or non-stick pan over medium heat.

Add diced onion and cook for 3-4 minutes until softened and translucent.

Add bell pepper and mushrooms, cooking for another 3-4 minutes until vegetables are tender.

Add spinach and cook until wilted, about 1-2 minutes. Season vegetables with salt and pepper.

Distribute vegetables evenly in the pan and add half of the mozzarella cheese.

Pour the egg mixture over the vegetables, gently shaking the pan to distribute evenly.

Sprinkle remaining mozzarella and Parmesan cheese on top, along with fresh herbs.

Cook on stovetop for 2-3 minutes until edges begin to set.

Transfer skillet to the oven and bake for 12-15 minutes until center is set and top is golden.

Remove from oven and let cool for 5 minutes. Remember the handle will be hot! Slice and serve warm or at room temperature.