Spring Asparagus and Mushroom Frittata

Name: Spring Asparagus and Mushroom Frittata
Ingredients: 2 Tablespoons Olive Oil; 1 Large Shallot, Finely Chopped; 4 ounces, weight Sliced Mushrooms Of Choice; ½ pounds Baby Asparagus, Ends Trimmed And Cut Into 1-inch Pieces; 2 teaspoons Italian Seasoning; 1 teaspoon Fresh Thyme, Finely Minced; ½ teaspoons Crushed Red Pepper; Salt And Black Pepper; 8 Large Eggs; ¼ cups Heavy Cream; 4 ounces, weight Crumbled Goat's Cheese; ½ cups Shredded Parmesan Cheese; Chopped Fresh Parsley For Garnish