Preheat your oven to 375° degrees Fahrenheit (200°C) and heat a large skillet over medium heat. Add a little olive oil or butter then ground breakfast sausage. Cook and brown it while crumbling well. Once it is cooked, add in any chopped vegetables that you are using in the frittata and fry them until al-dente.

Take the skillet off of the heat and whisk up eggs. In a large bowl, whisk the eggs with the heavy cream plus salt, pepper, and any herbs you have chosen. Pour egg mixture over the cooked sausage and vegetables in the skillet and give it a little shake so everything is evenly distributed.

If you want to use shredded cheddar cheese or goat cheese, top the frittata right before baking in the oven for 20 minutes.

Bake until the center of the frittata is set with no raw egg, the top is golden brown, and the sides have started to pull away from the skillet.

If you wish to add additional cheese to the top plus a sprinkle of parsley, do so right out of the oven and cover with a lid for the residual heat to melt it.

Make sure it is completely cooled to room temperature before freezing. Letting it cool on a cooling rack ensures that it cools without absorbing condensation. Once it has cooled all the way it is time to prepare it.

Either whole or in individual slices, this method works for either size. On a cutting board, lay down a piece of plastic wrap then place the whole frittata, or one of the small pieces upside down onto it.

Now gather up all of the plastic wrap around it and place on a cookie sheet in the freezer until solid, which would be about 1-2 hours. Then remove the frozen frittatas and store in an airtight container or zip top freezer bag. Label the container or bag with the date and contents, then place it in the freezer up to 3 months.

Before reheating, check that there is no frost or freezer burn if close to or slightly past the expiration date. To reheat the frozen frittata or individual portions, unwrap them and thaw in the refrigerator overnight with a paper towel to absorb any residual moisture. Bake in a preheated oven at 350°F oven (175°C) for a 10-15 minute cooking time, or until heated through.