Breakfast Frittata with Feta Cheese, Mushrooms and Sun-dried Tomatoes
A quick & delicious breakfast, lunch or dinner - this Frittata with feta cheese and sun-dried tomatoes works any time of day. Made without an oven and in a small pan this recipe is perfectly suited for one - or served for a crowd as part of a larger spread.
Melt the butter in a small (20-25 cm or 8-9” across) pan over medium heat. Add in the mushrooms and cook for about 2 minutes, until thoroughly saturated with butter. Meanwhile, beat together the eggs, cream and black pepper in a bowl.
Add the chopped sun-dried tomatoes and basil to the pan with the mushrooms, mix well, and then add in the egg mixture. Mix again and lower the heat. Don't stir while cooking, but, once in a while, tilt the pan so that the uncooked egg on top can run out to the sides. Let cook for 5 minutes until the egg on top has set.
Top the frittata with the feta cheese and cook for another minute. Top with basil leaves and serve.
Doubling the recipe? Use a larger pan and allow for a few more minutes of cooking time, or even finish it off in the oven.