**Recipe taken from: https://www.countryliving.com/food-drinks/a32353869/cheesy-frittata-with-spring-greens-and-shallots/
Ingredients
12 large eggs, lightly beaten
1/2 c. heavy cream or crème fraîche
1/2 c. coarsely chopped fresh herbs (such as parsley, dill, and chives)
3 oz. mozzarella, shredded (about 3/4 cup), divided
Kosher salt and freshly ground black pepper
2 tbsp. olive oil
1 tbsp. unsalted butter
1 shallots, thinly sliced
4 c. spring greens (such as spinach and turnip greens)
4 oz. plain or horseradish- flavored goat cheese, crumbled
Directions
Preheat the oven to 350°F with a rack in upper third. Whisk together eggs, cream, and herbs in a bowl. Add 1/2 cup mozzarella and stir to combine. Season with salt and pepper.
Heat oil and butter in a 10-inch nonstick oven-safe or cast-iron skillet over medium heat. Add shallots and cook, stirring occasionally, until soft, 2 to 3 minutes. Add greens and cook, stirring occasionally, until wilted and liquid has evaporated, 4 to 6 minutes.
Increase heat to medium-high. Pour egg mixture into skillet; shake the pan to evenly distribute mixture. Stir once or twice, then cook without stirring until edges begin to just set, 4 to 6 minutes.
Sprinkle goat cheese and remaining 1/4 cup mozzarella over eggs. Transfer skillet to oven. Bake until golden brown and just set in center, 20 to 25 minutes. Let rest 5 minutes before serving.