Frittata With Sun-Dried Tomatoes

Ingredients

• 10 large eggs
• 1/4 cup milk or half-and-half or whipping cream
• 6 ounces swiss cheese
• 10 sun-dried tomatoes, finely chopped
• 4 green onions, thinly sliced
• 2 tablespoons dried basil leaves (or 1/3 cup fresh finely chopped)
• 1/2 teaspoon salt
• 1/4 teaspoon ground black pepper
• 1/8 cup butter
• 3 tablespoons freshly grated parmesan cheese

Directions

1. 1

   Preheat oven to 350 degrees.

2. 2

   Whisk eggs and milk in large bowl to blend.

3. 3

   Stir in cheese, tomatoes, green onions, basil, salt, and pepper.

4. 4

   Melt butter in large ovenproof nonstick skillet over medium to medium-high heat.

5. 5

   Add egg mixture; do not stir.

6. 6

   Cook until eggs start to firm and sides and bottom begin to brown, lifting sides occasionally to let uncooked egg run underneath, about 5 minutes.

7. 7

   Sprinkle with Parmesan cheese.

8. 8

   Transfer skillet to oven and cook until eggs start to puff and brown and the center is cooked through, about 15 minutes.

9. 9

   Using spatula, loosen edges and bottom of frittata. Slide out onto plate.

10. 10

    Slice frittata into wedges. Serve warm or at room temperature.