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
1/4 cup whipping cream
3/4 cups crumbled feta cheese (about 3 oz.)
10 sun-dried tomatoes, finely chopped
4 green onions, thinly sliced
1/3 cup fresh basil, thinly sliced
1/2 tsp. salt
Black pepper
2 tbsp. butter
1/3 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.