Preheat your oven to 400 degrees F and situate the oven rack so that it's in the center
In a medium bowl, whisk together the eggs, heavy cream, ricotta cheese, mozzarella cheese, parsley, onion powder, garlic powder, cayenne pepper, salt, and black pepper.
Heat the bowl in a large oven-safe skillet over medium to medium-high heat. Add the egg mixture and let it sit completely untouched for 2 minutes. Once the eggs just begin to set around the edges, transfer the pan to the oven.
Bake the frittata for 5 minutes. Remove from oven, place the tomato slices on top. Place the pan back in the oven and cook for 10-15 minutes more or until the eggs are completely set and the tomatoes are looking a bit shriveled. Remove from heat.
Serve the frittata with a side of arugula and a dash of EBTBS if desired. Enjoy!