CREAMY SUN-DRIED TOMATO & CHICKEN FRITTATA
Recipe & photo: countrywoman.com
1/2 cheavy whipping cream
4 Tbspminced fresh basil - or - 4 tsp. dried basil, divided
1 pkg(8 oz.) cream cheese, softened and cubed
1 1/4 cshredded cooked chicken
1/2 coil-packed sun-dried tomatoes, patted dry and chopped
4 Tbspshredded parmesan cheese, divided
How to Make CREAMY SUN-DRIED TOMATO & CHICKEN FRITTATA
- In a large bowl, whisk eggs, cream, 3 Tbsp. basil, salt and pepper. Stir in cream cheese, chicken, tomatoes and 2 Tbsp. Parmesan cheese.
- Heat a 10-inch ovenproof skillet coated with cooking spray over medium-low heat. Pour in the egg mixture; cover and cook 8-12 minutes or until nearly set. Sprinkle with remaining Parmesan cheese.
- Bake, uncovered, in a preheated 350-degree oven for 12-16 minutes or until eggs are completely set. Let stand 5 minutes. Sprinkle with remaining basil; cut into wedges.