CREAMY SUN-DRIED TOMATO & CHICKEN FRITTATA

★★★★★ 1 Review
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By Ellen Bales
from Indianapolis, IN

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

serves 8
prep time 15 Min
cook time 15 Min

Ingredients

  • 10
    eggs
  • 1/2 c
    heavy whipping cream
  • 4 Tbsp
    minced fresh basil - or - 4 tsp. dried basil, divided
  • 1/2 tsp
    salt
  • 1/4 tsp
    pepper
  • 1 pkg
    (8 oz.) cream cheese, softened and cubed
  • 1 1/4 c
    shredded cooked chicken
  • 1/2 c
    oil-packed sun-dried tomatoes, patted dry and chopped
  • 4 Tbsp
    shredded parmesan cheese, divided
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How To Make

  • 1
    In a large bowl, whisk eggs, cream, 3 Tbsp. basil, salt and pepper. Stir in cream cheese, chicken, tomatoes and 2 Tbsp. Parmesan cheese.
  • 2
    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.
  • 3
    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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