tuscan chicken frittata

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.