Frittata with Cheese, Sun-Dried Tomatoes, and Basil
- Preparing Time: -
- Total Time: -
- Served Person: Makes 4 to 6 servings
- 1/2 teaspoon salt
- 1/4 teaspoon ground black pepper
- 1/4 cup whipping cream
- 3 tablespoons freshly grated parmesan cheese
- 10 large eggs
- 1/4 cup (1/2 stick) butter
- 4 green onions, thinly sliced
- Carbohydrate 5 g(2%)
- Cholesterol 371 mg(124%)
- Fat 28 g(43%)
- Fiber 1 g(3%)
- Protein 18 g(36%)
- Saturated Fat 15 g(75%)
- Sodium 544 mg(23%)
- Calories 341
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.
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.
