Frittata with Cheese, Sun-Dried Tomatoes, and Basil |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 4 |
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Jennifer Martin of Portland, Oregon, writes: I am not formally trained in cooking but grew up working in food service, from chopping vegetables at food festivals to catering parties for a little extra income. Today I own Epicure Custom Cooking, a gourmet takeout shop and catering company with a few tables for dining. Our specials change weekly and are geared toward what I like to cook and eat. I simply love the business, even with my 12-hour days. At home when I'm not working, I'm usually cooking just for myself, and I don't have a lot of time. I love a good breakfast when I have Saturday and Sunday mornings off so that's why I came up with the frittata. 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 |
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 parmesan cheese |
Directions:
1. 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.
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