Preheat oven to 350°. Spray a 10 inch cast iron pan with non-stick spray. If you don’t have a cast iron pan, you can spray a round baking dish. Just be sure to cook the ingredients in another pan and then transfer to the dish for baking.
Crack eggs into a large bowl. Add heavy cream and whisk together very well. Set aside.
Brown the Italian sausage in the cast iron pan (or any pan if using a baking dish) over medium-high heat until no more pink remains and the sausage is brown and crispy. Transfer to a paper towel-lined plate. In the same skillet, sauté the red bell pepper until just starting to soften, about 2-3 minutes. Add the quartered artichoke hearts and allow to just get a bit of color on them, another 2 minutes or so. Turn off the heat and toss in a large handful of baby spinach leaves and stir until wilted.
Pour in the egg and cream mixture and stir to evenly distribute everything. The residual heat from the skillet will already begin to cook the eggs on the bottom and sides.
Top the frittata with the crumbled goat cheese, halved mozzarella balls, and sliced grape tomatoes. Don’t worry about stirring them in. The cheese will melt in and the tomatoes with caramelize on top.
Cook in 350° oven for 35-40 minutes, or until the edges are browned and the center is no longer jiggly.
Allow to cool for 10 minutes, then garnish with fresh herbs, slice into wedges, and serve.
Frittatas are best served warm or at room temperature and can stay out for up to an hour, allowing for an extra lazy breakfast or brunch. Or even dinner. After that, store the frittata in wedges in an airtight container in the fridge for up to two days. Allow individual servings to come to room temperature again, before microwaving for about 30 seconds. Yay!