Preheat oven to 400°F.
In a large bowl, whisk together eggs, heavy cream, salt and pepper. Set aside.
On medium-high heat, pan fry the sausage in a cast iron skillet or oven-proof skillet until slightly crispy, remove and transfer to a plate. Add onion and potatoes, sauté for 8-10 minutes until the onions are caramelized and potatoes are crispy. Then add red peppers, tomatoes and return the sausage back into the skillet.
Pour the egg mixture into the skillet and add dollops of goat cheese and dill throughout the frittata.
Bake in the oven for 15 minutes, or until golden around the edges. Allow to sit for 5 minutes, then serve while hot.
Garnish with remaining dill and parsley. Serve with salad or vegetables.
