Preheat the oven to 350°F (175°C).

In a large mixing bowl, whisk together the eggs, heavy cream, salt, and black pepper. Add the shredded cheese and stir.

Prepare add-ins following the instructions below, or come up with your own variations.

Pour the mixture into a 10-inch nonstick oven safe skillet or 10-inch cast iron pan.

Place the skillet in the preheated oven. Bake uncovered for 10 to 15 minutes or until the eggs are set in the center and no longer jiggle.

Place your skillet on the stovetop over medium-high heat. Add diced bacon to skillet along with diced potatoes. Saute until bacon is cooked through and crispy, about 7-10 minutes. Drain off any excess grease. Add in minced garlic and cook 1-2 minutes more, until fragrant. Pour in basic frittata mixture to cover and stir in thyme and 1 cup shredded Gruyere as your cheese option.

Place your skillet on the stovetop over medium-high heat. Add diced bacon to skillet and sauté until cooked through and crispy, about 5-7 minutes. Drain off any excess grease. Add in tomatoes and spinach and sauté just until spinach begins to wilt, about 1 minute. Pour in basic frittata mixture and stir in 1 cup shredded cheddar, monterey jack, or mozzarella cheese.

Heat olive oil in skillet on the stovetop over medium-high heat. Add broccoli, mushrooms, bell pepper, and onion. Sauté until vegetables are tender crisp, 5-7 minutes. Drain off any excess grease. Pour in basic frittata mixture and stir in 1 cup shredded pepper jack, mozzarella, or provolone cheese.