Whisk together the eggs, cream, salt, pepper and about half the thyme leaves. Heat a 10 – 11 inch skillet over medium heat. Add the olive oil and butter. Heat until the oil is hot and the butter melted. Pour the egg mixture into the pan. Cook for 3 - 4 minutes or until the edges of the frittata start to firm up. Place the figs, prosciutto, goat cheese and remaining thyme leaves on top of the frittata. Place in the oven and bake until the frittata is set. Check the center to make sure the frittata is cooked through.