- 6 eggs
- 1/4 cup heavy cream
- Salt and freshly ground pepper, to taste
- 1 Tbs. minced fresh flat-leaf parsley
- 2/3 cup shredded or crumbled cheese
- 2 cups cooked vegetables
- 2 Tbs. unsalted butter
In the deep half of a frittata pan over medium heat, melt 1 Tbs. of the butter. Add the egg mixture and cook, loosening the edges occasionally with a rubber spatula to allow the uncooked eggs to run underneath, 5 to 6 minutes. After 3 minutes of cooking, in the shallow half of the frittata pan over medium heat, melt the remaining 1 Tbs. butter. Place the shallow pan upside down on top of the deep pan and flip the frittata into the shallow pan. Cook, covered, for 3 minutes, then remove the deep pan and continue cooking until the eggs are set, about 5 minutes more.
Loosen the edges of the frittata with the spatula and gently slide onto a plate. Serve warm or at room temperature. Serves 4.