My neighbor shared this recipe the other day… See her comment below on other ideas for making this delicious dish “your own”.
8 eggs
1/2 cup heavy whipping cream
1/2 cup minced fresh basil
1/4 cup grated parmesan cheese (divided)
1/2 teaspoon salt
1/4 teaspoon pepper
1 8oz package cream cheese, softened and cubed
1/3 cup oil-packed sun-dried tomatoes, patted dry and chopped
1 cup shredded cooked chicken
In a large bowl, whisk the eggs, cream, basil, 2 tablespoons parmesan cheese, salt and pepper. Stir in the cream cheese and sun-dried tomatoes.
Heat a 10-inch ovenproof skillet coated with cooking spray over medium heat and then pour in the egg mixture. As eggs set, life edges to allow uncooked portion to flow underneath. Cook for 3-4 minutes or until frittata begins to set.
sprinkle with chicken and remaining parmesan cheese. Bake, uncovered, at 400 degrees for 15-20 minutes or until eggs are completely set. Let stand for 5 minutes and then cut into wedges.
And you can tweek this in so many ways to make it more to your liking. I added a bunch of herbs from my garden and some feta. I am sure you could use regular tomatoes just fine too or replace or add green pepper or something. You can’t go to wrong and I thought the leftovers were good too. Easy simple last minute dinner or breakfast. You could also switch up the meat to anything such as ground sausage or turkey.