Crumbled feta cheese with basil olives and sun dried tomatoes/1 cup crumbled feta cheese
4 Ounce (1 package)
1⁄4 Cup (4 tbs)
1. Preheat broiler. Melt butter in 10-inch ovenproof skillet with sloped sides over medium heat. Tilt skillet so bottom and sides are well coated with butter. Beat eggs. Add cream, basil, salt and pepper; mix well. Pour mixture into skillet. Cover; cook 8 to 10 minutes or until eggs are set around edges (center will be wet).
2. Sprinkle cheese and pine nuts evenly over frittata. Transfer to broiler; broil 4 to 5 inches from heat source for 2 minutes or until center of frittata is set and pine nuts are golden brown. Cut into wedges.