Step 1

Preheat the oven to 375°F.

Step 2

In a large mixing bowl, whisk together the eggs, heavy cream, ¼ cup parmesan cheese, salt, and pepper until well combined.

Step 3

In a 10.25 Inch skillet, melt the butter over medium heat. Add the red onion and sauté for about 2-3 minutes until softened. Add garlic and red pepper and sauté until tender, about 3-4 minutes. Add the spinach and wilt, 2 minutes. Distribute the mixture evenly in the skillet.

Step 4

Pour the egg mixture over the sautéed vegetables in the skillet. Sprinkle the crumbled goat cheese evenly over the top of the eggs and top with remaining parmesan.

Step 5

Allow the bottom of the frittata to cook on the stove until the bottom is set, 1-2 minutes. The top should still be runny.

Step 6

Transfer the skillet to the preheated oven and bake for 15-20 minutes or until the eggs are set and the cheese is melted and slightly golden.

Step 7

Remove it from the oven and let cool in the pan for 3-5 minutes before loosening the edges with a butter knife. You can serve the frittata straight out of the skillet or turn it out onto a large plate or cutting board.