Seeing we had a lot of eggs in our eating basket, I decided it was time to use a few to make dinner. The main entrée? Sun-Dried Tomato and Basil Frittata! Farm fresh eggs, sun-dried tomatoes, and feta…Come on, you gotta love it!
Preparation
Preheat broiler. Whisk eggs and cream in large bowl to blend. Stir in feta cheese, tomatoes, onions, basil, salt, and pepper. Melt butter in large ovenproof nonstick skillet over medium-high heat. Add egg mixture; do not stir. Cook until eggs start to firm and sides and bottom begin to brown, lifting sides occasionally to let uncooked egg run underneath, about 5 minutes. Sprinkle with olives and Parmesan cheese. Transfer skillet to broiler and cook until eggs start to puff and brown, about 2 minutes. Using flexible spatula, loosen edges and bottom of frittata. Slide out onto plate. Slice frittata into wedges. Serve warm or at room temperature.
Ingredients
- 10 large eggs
- 1/4 cup whipping cream
- 1 1/2 cups crumbled feta cheese (about 6 ounces)
- 10 drained, oil-packed sun-dried tomatoes, finely chopped
- 4 green onions, thinly sliced
- 1/3 cup fresh basil leaves, finely chopped
- Pinch of salt
- 1/4 teaspoon ground black pepper
- 1/4 cup butter
- 1/3 cup pitted Kalamata olives, thinly sliced
- 3 tablespoons freshly grated Parmesan cheese
Preheat broiler. Whisk eggs and cream in large bowl to blend. Stir in feta cheese, tomatoes, onions, basil, salt, and pepper. Melt butter in large ovenproof nonstick skillet over medium-high heat. Add egg mixture; do not stir. Cook until eggs start to firm and sides and bottom begin to brown, lifting sides occasionally to let uncooked egg run underneath, about 5 minutes. Sprinkle with olives and Parmesan cheese. Transfer skillet to broiler and cook until eggs start to puff and brown, about 2 minutes. Using flexible spatula, loosen edges and bottom of frittata. Slide out onto plate. Slice frittata into wedges. Serve warm or at room temperature.
