Preheat oven to 375 degrees
Place a medium-size oven-safe skillet over medium heat. Drizzle in the olive oil and add in the shallot with a small sprinkle of salt.
Cook until the shallots have started to soften.
Add in 2 tablespoons of butter and then stir in the mushrooms and another sprinkle of salt.
Cook the mushrooms over medium-high heat until the mushrooms start to become slightly golden.
Stir in the oregano and thyme and cook for about 30 seconds to 1-minute stirring frequently.
Add the additional 2 tablespoons of butter into the center of the skillet. Once melted, lightly spread it around, this helps to ensure the eggs don’t stick.
Whisk the eggs and heavy cream together until well combined.
Pour the eggs evenly over the mushrooms in the skillet.
Sprinkle the goat cheese evenly over the eggs.
Place the skillet in the oven and bake for 7-10 minutes or until the middle is set.
Remove the skillet from the oven and top the frittata with the parmesan cheese and a sprinkle of pepper.
Sprinkle with the fresh herbs, a drizzle of olive oil, and a sprinkle of sea salt.
Remove the frittata from the skillet and place it on a warm serving platter.
Cut the frittata into slices and serve.