Three Cheese Frittata

From good food magazine, march 1986. round out this meal with some soup or a leafy green salad.

Beat eggs and cream in large bowl until frothy.

Stir in half the cheeses , 1 t.

Chives , and the pepper.

Heat broiler.

Heat oil in 10- to 12-inch ovenproof heavy skillet over medium heat until drop of egg sizzles on contact.

Pour egg mixture into skillet.

Cook covered over medium heat , without stirring , until edge is set but surface is still wet , 10-12 minutes.

Sprnkle remaining cheeses evenly over frittata.

Broil 6 inches from heat until cheese is melted and edge is lightly puffed , about 2 minutes.

Sprinkle with 1 t.

Chives.

Serve hot.

eggs, heavy cream, mozzarella cheese, bel paese cheese, parmesan cheese, fresh chives, ground pepper, vegetable oil