►Preheat the oven to 375°F.
►In a large bowl, whisk together eggs, cream, salt, black pepper, arugula, and queso fresco. Set aside.
►In a medium nonstick pan or well- seasoned cast iron skillet, heat butter over medium heat. Add green chilis, onion, and garlic. Cook, stirring occasionally, until vegetables are soft, about 4 minutes. Reduce heat to medium-low, pour in egg mixture, and stir to combine. Allow the eggs to lightly set before gently moving around with a rubber spatula, being sure to scrape the bottom and sides of pan. Continue this process until eggs are fluffy and set but still a little runny on top, about 3 minutes. Top with parsley and transfer to oven. Cook until eggs are fully set, about 3 to 4 minutes.
►Slide frittata out of pan onto a serving platter. Arrange avocado on or around frittata and top with sea salt, red pepper flakes, and a drizzle of olive oil.