Cut the yellow squash into 1/4-inch-thick slices.

Cut the red and yellow bell peppers into 1/4-inch strips.

Cut the red onion in half lengthwise and then slice.

Mince the garlic cloves.

Heat olive oil in a large skillet over medium heat.

Sauté the squash, bell peppers, onion, and garlic in the hot oil for 5 to 8 minutes, or until crisp-tender.

In a large bowl, whisk together the eggs, whipping cream, basil, sea salt, saffron threads, and pepper.

Stir in the cooked lobster, spreadable cheese, sautéed vegetables, and shredded Swiss cheese.

Pour the mixture into a buttered 10-inch springform pan.

Place the pan on a baking sheet.

Bake at 350°F (175°C) for 1 hour, or until the frittata is set.

Let the frittata stand for 10 minutes before serving.

Garnish with fresh parsley, if desired.