Sausage and Spinach Frittata

Preheat oven to 400 degrees F.

Beat eggs with heavy cream until smooth. Season with salt and pepper, to taste. Set aside.

In a large cast iron or ovenproof skillet, heat half of the olive oil over moderately high heat. Remove the sausage from its casing and cook, breaking the sausage up into small pieces, until browned and cooked through, about 5 minutes. Transfer to a plate.

Add remaining olive oil (if necessary) and return skillet to moderate heat. Cook the onions for about 2 minutes and then add spinach, tossing constantly, until onions are softened and spinach is wilted, about 2 more minutes. Stir the sausage back in the skillet. Pour egg mixture on top of sausage and spinach and cook over moderate heat for 1 minute. Gently lift the edge of the frittata and tilt the pan, allowing some of the uncooked egg to seep underneath. Cook until the bottom and sides are barely set, about 3-5 minutes.

Sprinkle with goat cheese and transfer skillet to preheated oven. Bake until the eggs are set and the top of the frittata is lightly browned, about 10 minutes. Slide the frittata onto a large plate, cut into wedges and serve hot or warm.