Ingredients:
10 large eggs
¼ cup whipping cream
1 ½ cups crumbles feta
10 drained oil-packed sun-dried tomatoes (chopped)
4 green onions, thinly sliced
1/3 cup fresh basil leaves (chopped)
½ tsp salt
¼ tsp pepper
¼ cup butter
1/3 cup Kalamata olives (thinly sliced)
2 tbs Parmesan cheese
Whisk eggs and cream in large bowl. Stir in Feta, tomatoes, onions, basil, salt and pepper. Melt butter in large ovenproof nonstick skillet over medium-high heat.
Preheat broiler.
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. Sprinkle with olives and Parmesan.
Transfer skillet to broiler and cook until eggs start to puff and brown, (about 2 min.) Using spatula, loosen and slide onto plate. Cut into wedges and serve.
4 – 6 servings
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