Frittata with Cheese, Sun-Dried Tomatoes, and Basil Recipe

Name: Frittata with Cheese, Sun-Dried Tomatoes, and Basil
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
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

Servings: persons

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

1
Preheat broiler.
2
Whisk eggs and cream in large bowl to blend.
3
Stir in feta cheese, tomatoes, onions, basil, salt, and pepper.
4
Melt butter in large ovenproof nonstick skillet over medium-high heat.
5
Add egg mixture; do not stir.
6
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.
7
Sprinkle with olives and Parmesan cheese.
8
Transfer skillet to broiler and cook until eggs start to puff and brown, about 2 minutes.
9
Using flexible spatula, loosen edges and bottom of frittata.
10
Slide out onto plate.
11
Slice frittata into wedges.
12
Serve warm or at room temperature.

819

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 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, and more.

Yes, Frittata with Cheese, Sun-Dried Tomatoes, and Basil falls under the Breakfast category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Frittata with Cheese, Sun-Dried Tomatoes, and Basil

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