Make the frittata base by mixing together the heavy cream, creme fraiche, Parmesan, salt, white pepper and eggs. Set aside in the fridge.
At Craftsman and Wolves, we like to use fresh seasonal vegetables in our frittata. However, the wonderful thing about this dish is you can use whatever is in your fridge. Start by either sauteing or roasting your vegetables. If you are sauteing, you can use the same pan to cook the frittata. If you have leftover vegetables, make sure to thoroughly warm them in your frittata pan before adding the egg mixture. This will keep the vegetables from sticking to the bottom of the pan when you serve the frittata.
Once your vegetables are cooked, set a 9-inch pan over medium-high heat. Evenly coat the canola oil around the sides and bottom of your pan. When the oil starts to smoke a little, turn down the heat to medium and add your vegetables so that they form a even layer on the bottom of your pan. After 1 minute, add your frittata mixture. It should sizzle up the side of the pan.
Turn your heat down to medium-low and let the frittata cook. Once the edges of the frittata are set, transfer to the oven and cook just until the center is set, 16 to 20 minutes. Allow the frittata to cool for 5 minutes, and then run a butter knife around the side to loosen it from the pan. Invert onto a cutting board and cool 10 minutes. Re-flip the frittata onto a plate, cut into 4 to 6 slices and serve!