Instructions: Preheat oven to 350 degrees. In a large non-stick oven-proof skillet, saute onions in butter until slightly brown; add mushrooms and peppers. Cook 2 minutes; add spinach and tomato. Cook 1 minute. Beat together eggs, cream, salt and black pepper; add to vegetable mixture. Stir in cheeses, pine nuts and basil.

Bake 15 minutes, or until firm. Remove from pan by inverting frittata onto cookie sheet. Let cool. Place in refrigerator. When ready to serve, bake at 350 degrees for 10 minutes. Cut into wedges.

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