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Preheat oven to 400°F.
Chop the leeks and mushrooms finely.
Break the eggs into a large bowl. Add parmesan, heavy cream and salt and pepper to taste. Whisk the eggs until smooth and set aside.
Over medium-high, heat a splash of olive oil in a cast iron or oven-proof skillet. Add chopped leeks. Sauté until fragrant and soft, about 3-4 minutes. Add chopped mushrooms, half of the chopped thyme and salt and pepper to taste. Cook, stirring often, until mushrooms are reduced in half, about 3-4 minutes.
Remove the skillet from heat. Pour the egg mixture over the leeks and mushrooms. Shake the skillet gently to ensure the veggies are evenly distributed. Sprinkle with remaining thyme and bake for 15-20 minutes or until the eggs are set.
Once done, slice the frittata. Place a slice onto a plate, garnish to taste with some hot sauce and fresh parmesan and enjoy!