Preheat the oven to 375 degrees.

Heat a skillet over medium-high heat on the stove.

Add in 1 tbsp of olive oil as well as the chopped onions. Cook them for a few minutes until they begin to soften.

Mix in the baby spinach, basil and minced garlic. Stir until the spinach has wilted.

Whisk together 8 eggs and ⅓ cup heavy whipping cream in a mixing bowl.

Pour the egg mixture over the vegetables in the skillet, and add salt and pepper to taste.

Let the mixture cook over medium heat until the sides begin to just start to set.

Sprinkle the mozzarella cheese over the top of the mixture.

Drop four tablespoons of ricotta cheese over the top of the frittata.

Place the skillet in the preheated oven, and cook for 15-20 minutes until cooked through and just starting to brown on the top.

Remove, let sit for several minutes and serve topped with fresh parsley as garnish if desired.

Enjoy!