This scrumptious recipe comes from Country Woman Magazine and really reminds me of a quiche except that it is crustless. That's the best part, as far as I'm concerned. Less work and fewer calories!
Recipe & photo: countrywoman.com
oil-packed sun-dried tomatoes, patted dry and chopped
shredded parmesan cheese, divided
How To Make
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.
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