1. Preheat oven to 180C. Oil 19cm square cake pan; line base with baking paper, extending paper slightly about edges.
2. Whisk eggs, cream and cheese together in large jug.
3. Cook chorizo in medium frying pan, stirring, until browned and crisp. Drain on absorbent paper.
4. Place vegetables in pan; top with chorizo. pour egg mixture over chorizo; sprinkle with cayenne.
5. Bake in oven about 30 minutes or until frittata is set; stand 10 minutes before cutting.