In medium bowl, mix eggs with a fork. Blend in cream, salt, pepper and Parmesan. Add any filling ingredients and stir together to blend. In an 8 inch nonstick sauté pan, heat butter over medium heat til it foams. Pour in egg mixture and start to cook it. After about 2 minutes, stick a wooden spoon into egg at the edge of the pan. Lift up the cooked egg and let some of the uncooked egg mixture seep underneath. Cook for 1 more minutes. Insert wooden spoon into egg in middle of pan, making a hole in the cooked egg to let some of the uncooked egg seep under. Turn heat down to low, put a rounded lid on the pan (make sure you allow room for the egg to puff up) and cook til egg mixture is completely set, 5 to 10 minutes. Once the frittata is cooked all the way through, flip it out onto a serving platter, using a spatula or knife to loosen it from pan and letting it fall onto the platter browned side up. Serve hot, cut into wedges. Serves 4 to 6
Cheddar, Pancetta and Spinach:
Add 1/2 cup shredded cheddar cheese, 1/3 cup sautéed chopped pancetta (3 slices) 1/3 cup sautéed diced yellow bell pepper (1/2 pepper), 1/2 cup wilted chopped spinach and 1 cup cooked spaghetti to the egg mixture. Serve frittata with marinara sauce on the side
Salami, Potato and Pesto:
Add 1/2 cup slivered Genoa salami, cut into matchsticks, 1 1/2 cups cubed cooked potato, (1 large russet, Idaho or Yukon Gold), 1/2 cup halved cherry tomatoes, and 1/2 cup grated Provolone to the egg mixture. Serve frittata with homemade pesto or store bought pesto drizzled over wedges (thin pesto with olive oil to make it pourable)
Peas, Ham and Provolone:
Add 1/2 cup blanched peas, 1/2 cup cubed ham, 1 Tbsp. chopped flat leaf parsley, 1 cup cooked 1 inch tubetti pasta, and 1/2 cup grated Provolone cheese to the egg mixture.
Pic and recipe courtesy of Gale Gand