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1/4 cup sun-dried tomatoes
6 eggs
2 tablespoons milk
1/4 teaspoon each salt & pepper
2 tablespoons butter or margarine
3 ounces blue cheese, crumbled
1 tablespoon chopped fresh basil or parsley
Cover tomatoes with hot water and soak 15 mins; drain and slice into
strips. Preheat broiler. In medium bowl whisk eggs, milk, s&p until
blended. Melt butter over high heat in 10 inch oven proof skillet. When butter foams, pour in eggs and immediately reduce heat to medium. As edges of eggs begin to set, lift edges to let uncooked eggs flow under. Continue cooking until firm but moist. Sprinkle tomato strips, crumbled blue cheese and chopped basil or parsley over frittata. Put pan under broiler 1-2 minutes until eggs are puffed and cheese barely melted. Serve from pan, cut in wedges. Serves 4.
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