Frittata with Feta Cheese, Sun-Dried Tomatoes and Basil

Course Breakfast, Main Course
Keyword breakfast, easy brunch, eggs, feta, frittata


  • 1/4 cup heavy cream
  • 1 1/2 cups crumbled feta cheese
  • 3 oz sun-dried tomatoes, not in oil chopped
  • 1 bunch green onions thinly sliced
  • 1/3 cup fresh basil finely chopped
  • 1/4 tsp ground black pepper
  • 1/4 cup butter
  • 1/4 cup parmesan cheese finely grated


  1. Whisk eggs and heavy cream in large bowl until well blended.

  2. Stir in feta, sun-dried tomatoes, green onions, basil, salt and pepper.

  3. Melt butter over low heat in large non-stick oven-proof skillet or enameled braiser

  4. Add egg mixture, and without stirring allow to set over low heat, gently running a spatula around outside edge.

  5. When bottom and outside edge is firmed up, gently sprinkle with Parmesan cheese, and place until broiler for about two to four minutes. When frittata puffs up and top is browned slightly, remove from oven.

  6. Slice into wedges and serve immediately.