Dana Treat – Treat Yourself

You Say Frittata

Posted September 22, 2008

Frittata with Cheese, Sun-Dried Tomatoes, and Basil
Adapted from
Bon Appetit Magazine
Serves 4-6

The original recipe called for much more butter in the pan and much more feta cheese. I find the butter is not necessary (it sticks anyway) and too much feta overwhelms the other flavors, but add as much as you like.

10 large eggs
cup whipping cream
cups crumbled feta cheese (about 3 oz.)
10 sun-dried tomatoes, finely chopped

4 green onions, thinly sliced

cup fresh basil, thinly sliced
tsp. salt
Black pepper

2 tbsp. butter

cup pitted Kalamata olives, thinly sliced
3 tbsp. freshly grated Parmesan cheese

Preheat broiler. Whisk eggs and cream in a large bowl to blend. Stir in feta cheese, tomatoes, onions, basil, salt and grind in some pepper. Melt butter in large oven proof 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. Serve directly from pan either warm or room temperature.

Subscribe in a reader

Article printed from Dana Treat – Treat Yourself: http://danatreat.com

URL to article: http://danatreat.com/2008/09/you-say-frittata/

Copyright © 2009-2014 Dana Treat. All rights reserved.