Emeril's Vegetable Frittata

• 8 large eggs
• 3 tablespoons heavy cream
• 1/2 teaspoon salt
• 1/4 teaspoon freshly ground black pepper
• 3/4 cup grated fontina or Gouda
• 1 1/2 tablespoons unsalted butter
• 1 small or 1/2 medium zucchini, about 5 ounces
• 1 1/2 cups thinly sliced crimini mushrooms
• 1/2 cup thinly sliced yellow bell pepper
• 1/2 cup thinly sliced red bell pepper
• 1/4 cup minced green onions (green tops only)
• 1 1/2 teaspoons minced garlic
• 1/2 teaspoon chopped fresh thyme leaves
• 2 tablespoons chopped fresh parsley leaves
• 1 tablespoon chopped green onions, for garnish

1. Preheat the broiler and place the top rack 4 to 5 inches from the broiler element.
2. In a large bowl, whisk together the eggs, cream, 1/4 teaspoon of the salt, and 1/8 teaspoon pepper until the eggs are frothy.
3. Add 1/2 cup of the cheese and whisk.
4. Set aside.
5. In a 10-inch nonstick ovenproof skillet, melt the butter over medium-high heat.
6. Add the zucchini, and mushrooms, and and cook, stirring, until the vegetables are soft and lightly browned, 2 to 3 minutes.
7. Add the peppers and green onions, and cook, stirring occasionally, for 2 minutes.
8. Add the garlic, thyme, 1/4 teaspoon of the salt, and pinch of the pepper and cook, stirring, until the garlic is fragrant, 30 seconds to 1 minute.
9. Stir in 1 tablespoon of parsley and with the pan over medium heat, pour the egg mixture over the vegetables.
10. Cook, lifting with a rubber spatula to let the eggs flow underneath, until the edges are set but the middle still is loose, 3 to 4 minutes.
11. Remove from the heat and sprinkle the remaining 1/4 cup cheese over the top.
12. Place under the broiler until the eggs are slightly puffed and the cheese is bubbly and golden brown, 2 to 3 minutes, watching carefully to prevent from overcooking.
13. Remove from the oven and carefully slide the frittata out onto a large serving platter.
14. Garnish with the remaining 1 tablespoon parsley and the chopped green onions.
15. Slice, and serve immediately.

eggs, heavy cream, salt, freshly ground black pepper, gouda, unsalted butter, zucchini, crimini mushrooms, yellow bell pepper, red bell pepper, green onions, garlic, thyme, parsley, green onions

Taken from www.foodnetwork.com/recipes/emeril-lagasse/emerils-vegetable-frittata-recipe.html (may not work)