Frittata With Sun-Dried Tomatoes

• large eggs↗10
• 1/4 cup half-and-half or 1/4 cup whipping cream↗1⁄4 cup
• ounces swiss cheese↗6 ounces
• sun-dried tomatoes, finely chopped↗10
• green onions, thinly sliced↗4
• tablespoons dried basil leaves (or 1/3 cup fresh finely chopped)↗2 tablespoons
• teaspoon salt↗1⁄2 teaspoon
• teaspoon ground black pepper↗1⁄4 teaspoon
• cup butter↗1⁄8 cup
• tablespoons freshly grated parmesan cheese3 tablespoons

Step-by-step instructions

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.