1/2 cup cream, half and half or milk
2 teaspoons fresh thyme leaves, chopped
1 Tablespoon fresh basil leaves, chopped
2 Tablespoons fresh parsley, chopped
1 cup grated cheddar cheese, divided
1/2 cup parmesan cheese
1 Tablespoon butter
2 Tablespoons olive oil
2 shallots, peeled and minced
1-2 cloves garlic, peeled and minced
Preheat oven to 400° F.
Crack eggs into large bowl and whisk. Add milk, cream or half and half, plus salt and pepper. Whisk again. Add herbs and about 2/3 of the cheddar cheese, and combine.
Heat butter and olive oil in 12-inch ovenproof skillet (preferably non-stick) over medium heat. Add shallots and a pinch of salt, and sauté until golden, about 4 minutes. Add garlic and sauté until garlic is aromatic, about 1 to 2 minutes. Pour in egg mixture. Cook over medium-high heat until frittata is just set at edges. Gently pull the sides into middle with a heatproof spatula. Sprinkle remaining cheddar and parmesan cheese over top. Transfer to oven and bake until golden brown, about 15 minutes.
Serve frittata in frying pan, or cut around sides of frittata to loosen; slide out onto platter or cake stand. Slice into wedges and serve.
Serves 6 - 8