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Preheat the oven to 350 F. In a large saucepan,
heat the olive oil over medium heat. Add the onion
and garlic; cook and stir for 3 minutes. Add the
red bell pepper and potatoes; cook and stir until
heated, about 4 to 5 minutes longer. Remove the
pan from the heat.
In a large bowl, combine the eggs, cream,
Parmesan, salt, pepper, and thyme and beat well.
Spread the butter in a 9 x 13 glass baking dish.
Add the vegetable mixture, then pour the eggs over
all.
Bake for 30 minutes or until the frittata is just
barely set. Then top with the Colby and mozzarella
cheeses and bake for 10 to 15 minutes longer or
until the cheeses are melting and begin to brown.
Let the frittata stand for 3 minutes, then cut
into squares to serve.
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