Ingredients

• 8 whole eggs
• 0.25 cup heavy cream
• 1 cup sharp cheddar cheese, shredded
• 2 tablespoon butter
• 1 whole yellow onion, diced
• 1 whole bell pepper, diced
• 2 cup fresh spinach, chopped
• 0.5 cup mushrooms, sliced
• 0.5 teaspoon salt
• 0.25 teaspoon black pepper
• 2 tablespoon fresh chives, chopped

Steps

1. Preheat your oven to 375°F.
2. In a medium mixing bowl, whisk together the eggs, cream, salt, and black pepper until fully combined and slightly frothy. Set aside.
3. Heat butter in a 10-inch oven-safe skillet over medium heat.
4. Add the diced onion to the skillet and sauté for 3 minutes, stirring occasionally, until it becomes softened and translucent.
5. Add the bell pepper and mushrooms to the skillet and cook for another 3 minutes, stirring occasionally, until vegetables begin to soften.
6. Stir in the chopped spinach and cook for 1 minute until just wilted.
7. Pour the whisked egg mixture evenly over the sautéed vegetables in the skillet, making sure the vegetables are distributed throughout.
8. Sprinkle the shredded cheddar cheese evenly over the top of the egg mixture.
9. Cook the frittata on the stovetop over medium heat for 2 minutes until the edges begin to set slightly, without stirring.
10. Transfer the skillet to the preheated oven and bake for 12 to 15 minutes, until the center is set and the top is lightly golden.
11. Remove the skillet from the oven and let the frittata rest for 2 minutes.
12. Sprinkle fresh chopped chives or parsley over the top of the frittata.
13. Slice the frittata into 6 wedges and serve warm directly from the skillet or transfer to a serving plate.