Oh, the frittata - the culinary equivalent of "I have no idea what's in my fridge, but let's throw it all in a pan and see what happens." This time, I decided to approach it with the finesse of a cheese connoisseur, which is a fancy way of saying I just dumped three types of cheese into it. Because why not? If you're going to do something wrong, at least enjoy it, right?

So, here's the deal. You start off by pretending you're some kind of chef with your skillet, heating up that olive oil and butter until it's sizzling. Chuck in the onions and watch them do their little dance. Then, in goes the spinach. Now, this is the part where you pretend you're on a cooking show, adding a dramatic sprinkle of salt and pepper, red pepper flakes, and garlic powder. Make sure to look over your shoulder dramatically to ensure the imaginary audience is watching. Beat those eggs like they owe you money, mix in the heavy cream, and pour it over your spinach like you're unveiling a masterpiece.

Layer on the Parmesan like it's going out of style, followed by a mountain of mozzarella because, let's face it, cheese is life. Throw in a dash more of those spices because we're wild and garnish with parsley to make it look like we know what we're doing. Let it sit on the stove, pretending it's sunbathing, then shove it in the oven. Bake it until you can poke it without it making a squishy noise. Halfway through, sprinkle feta on top because obviously, it needed more cheese.

And there you have it, a cheesy spinach frittata that's so loaded, it might just file a complaint for overpacking. I topped mine with avocado and hot sauce because apparently, I like to live on the edge. Invite some friends over, or don't and pretend you did when you inevitably eat it all by yourself. Enjoy!