Frittata with Cheese, Sun-Dried Tomatoes, and Basil
(Frittata con Formaggio, Pomodori Secchi e Basilico)
Ingredients:
10 large eggs
1/4 cup whipping cream
1 and 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
1/2 teaspoon salt
1/4 teaspoon ground black pepper
1/4 cup (1/2 stick) butter
1/3 cup pitted Kalamata olives, thinly sliced
3 tablespoons freshly grated Parmigiano cheese
Directions:
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 Parmigiano 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. Makes 4 to 6 servings.