Preheat the oven to 350°F/180°C
Heat the olive oil in a cast-iron skillet over medium heat
Add the sliced mushrooms and chopped courgette
Saute for 6-10 min, stirring occasionally, until vegetables are browned and soft, and any extra moisture has sizzled away
Meanwhile, in a bowl, whisk together eggs, heavy cream, salt, and ground black pepper
Pour whisked eggs into an oven-safe dish
Add cheddar cheese
Stir together gently
Top with fresh parsley and dill
Place the dish in the oven
Bake the frittata for 15-20 min or until the top is puffy but just set in the center
Serve and enjoy!
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