Creamy Sun-Dried Tomato & Chicken Frittata |
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Prep Time: 25 Minutes Cook Time: 15 Minutes |
Ready In: 40 Minutes Servings: 8 |
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The only thing hard about this fantastic frittata is deciding when to serve it. Made with chicken, cheese and sweet and chewy sun-dried tomatoes, itâs wonderful for breakfast, lunch or dinner.Sharon Delaney-Chronis, South Milwaukee, Wisconsin Ingredients:
10 eggs |
1/2 cup heavy whipping cream |
4 tablespoons minced fresh basil or 4 teaspoons dried basil, divided |
1/2 teaspoon salt |
1/4 teaspoon pepper |
1 package (8 ounces) cream cheese, softened and cubed |
1-1/4 cups shredded cooked chicken |
1/2 cup oil-packed sun-dried tomatoes, patted dry and chopped |
4 tablespoons shredded parmesan cheese, divided |
Directions:
1. Preheat oven to 350°. In a large bowl, whisk eggs, cream, 3 tablespoons basil, salt and pepper. Stir in cream cheese, chicken, tomatoes and 2 tablespoons Parmesan cheese.
2. Heat a 10-in. ovenproof skillet coated with cooking spray over medium-low heat. Pour in egg mixture; cover and cook 8-12 minutes or until nearly set. Sprinkle with remaining Parmesan cheese.
3. Bake, uncovered, 12-16 minutes or until eggs are completely set. Let stand 5 minutes. Sprinkle with remaining basil; cut into wedges. Yield: 8 servings.
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