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Feta, Sun-Dried Tomatoes And Basil Frittata Recipe

Servings: 12

This is a very versatile dish and many substitutions can be made. Try using diced Roma tomatoes instead of the sun-dried tomatoes, cheddar cheese instead of feta cheese, and a variety of sautéed vegetables such as shitake mushrooms, red peppers and onions instead of the Kalamata olives.

Ingredients

• 20 large eggs
• ½ cup heavy cream or milk
• 3 cups crumbled feta cheese (about 12 ounces)
• 20 drained oil-packed sun-dried tomatoes, finely chopped
• 1 cup fresh basil leaves, finely chopped
• ½ teaspoon ground black pepper
• 1 stick butter
• 2/3 cup pitted Kalamata olives, chopped
• 1 cup freshly grated Parmesan cheese, preferably Parmigiano-Reggiano

Instructions

1. Preheat broiler.
2. Whisk eggs and cream in large bowl to blend.
3. Stir in feta cheese, tomatoes, basil and pepper.
4. Using two 10-inch heavy nonstick skillets, melt half the butter in each skillet over medium-high heat.
5. Add half egg mixture to each; do not stir.
6. Cook until eggs start to firm and sides and bottom begins to brown, lifting sides occasionally to let uncooked egg run underneath, about 5 minutes.
7. Sprinkle each with half the olives and Parmesan cheese.
8. Transfer the skillets to the broiler and cook until the eggs start to puff and brown, about 2 minutes.
9. Using flexible spatula, loosen edges and bottom of frittata. Slide out onto plate.
10. Slice frittata into wedges.
11. Serve warm or at room temperature.

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http://webbabyshower.com/baby-shower/recipes/brunch/feta-frittata/

Baby Shower Menu and Recipes written by Jill Polay. Jill is a food writer and mom living, eating, and playing in Central Oregon. Prior to becoming a mama, she owned Holistic Gourmet Cooking School at Lake Tahoe, California.