Feta, Sun-Dried Tomatoes And Basil Frittata Recipe

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.

Serves: 12

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

Preparation:
Preheat broiler. Whisk eggs and cream in large bowl to blend. Stir in feta cheese, tomatoes, basil and pepper. Using two 10-inch heavy nonstick skillets, melt half the butter in each skillet over medium-high heat. Add half egg mixture to each; do not stir. 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. Sprinkle each with half the olives and Parmesan cheese. Transfer the skillets to the broiler and cook until the eggs start to puff and brown, about 2 minutes. Using flexible spatula, loosen edges and bottom of frittata. Slide out onto plate. Slice frittata into wedges. Serve warm or at room temperature.

Recipe developed by Jill Polay.
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