Whip the eggs in a large mixing bowl.
Saute' onions and garlic in olive oil until tender; keeping an eye on the garlic so that it doesn't burn.
Add these to the whipped eggs.
Add the chopped peppers and tomatoes. I used raw veggies in this recipe, but you can saute them for a few minutes as well, making sure that you drain any liquid from them.
Mix in the cheese, cream, and herbs.
Pour into an oven-safe, non-stick skillet or well-oiled cast iron skillet.
Cook until the sides are bubbling and the inside of the frittata are cooked EXCEPT for a slight layer of liquidy eggs on the surface (this bakes to fullness in the oven).
With oven mitts, carefully move the skillet to the preheated oven and place on the middle rack.
Back for about 15 minutes or until the top is turning a beautiful golden-brown color.
Tap the top of the frittata to check for doneness. If it is wet and liquidy, it is not done. If it is not liquidy and is firm with a slight jiggle, it's done.
If the top of the frittata is not golden-brown yet, turn on the broiler and broil for another 5 minutes, checking every other minute for any sign of burning. Do not let this burn. Remove the frittata from the oven as soon as the golden-brown color is achieved.
Let it set for about 5 minutes. The frittata will continue to cook in the hot skillet.
Take a pie slice server and gently go under the frittata to loosen it. Gently remove it from the skillet and plate it.
Garnish with fresh herbs.
Mangia and Buon Appetito!
