In a medium size bowl, add cooked Nature's Mini Pieces and pesto, mix gently. Season with salt and pepper to taste. Set aside.
In a large bowl, add eggs and cream. Blend thoroughly using a whisk or fork.
Place oven rack on top third of oven. Set broiler temperature to medium-high to preheat oven.
Using a medium-size non-stick sauté pan or skillet with heat-resistant handle over medium-low heat, add oil, heat, slowly add eggs. Cook until bottom starts to set. Tilting the pan forward slightly, and using a soft, heat-resistant spatula, carefully pull edge of cooked egg towards you to allow uncooked egg to run behind the spatula. Move the spatula around the pans edge and repeat, tilting the pan sideways and towards you as you go, leaving some uncooked egg around edges and in the center.
Evenly top the egg with cooked Nature's Mini Pieces, shake the pan so the Mini Pieces settle into the uncooked egg. Evenly place sun-dried tomatoes and onions on top. Sprinkle Parmesan cheese evenly over all.
Place pan under the broiler and finish cooking until the top of eggs are fully cooked and cheese turns a light golden brown. Leave in oven a little longer for more overall color.
Carefully remove the pan using a heat-resistant oven mitt and place on the stove top or heat resistant counter, allowing to set about 45 seconds. Using the same soft spatula, gently release the frittata from the pan edges and carefully slide onto a large plate or platter.