Preheat broiler. Heat 1 T olive oil in large oven-proof non-stick skillet over med heat.

Add shallots, red pepper, oregano, thyme, red pepper flakes, and a pinch of salt and pepper. Cook, stirring occasionally, until shallots are soft. 7 min. Transfer to small bowl and cool. Don't wash skillet.

Beat eggs, heavy cream,1/4 t salt, and 1/4 t pepper in large bowl. Stir in shallot mixture. Heat 3 T olive oil in skillet over med heat. Pour in egg mixture and spread vegetables evenly. As eggs set, lift edges to allow liquid to run underneath. Cook until mostly set, but center still a little runny. 10-15 min.

Sprinkle Parmesan and goat cheese over top and broil until top is golden brown. 2 min. Remove from oven and loosen edges of frittata. Cool 10 min, then serve in slices from pan or transfer to serving platter.