Whisk four dashes of hot sauce with sour cream then place in a streaker bottle under refrigeration for service.
Whisk eggs, heavy cream, salt, remaining hot sauce, and black pepper then reserve.
Heat one tablespoon of butter in a nonstick sauté pan over medium heat. Add onion, garlic, spinach, grape tomatoes, and garlic. Cook for 2 minutes stirring.
Add remaining butter to the pan to melt then add egg mixture, poblano pepper, and black beans over medium heat. Cook for 1 minute.
Pre-heat oven to 375® transfer sauté pan with eggs to oven and bake for 10-12 minutes until eggs are firm.
Slide frittata onto warm entrée plate then streak with spicy sour cream cut into fours then serve.
