Stovetop Frittata with Feta Cheese, Mushrooms and Sun-dried Tomatoes
This Stovetop Frittata is a quick, easy & delicious breakfast, lunch or dinner. Loaded with flavor from Feta cheese, mushrooms, sun-dried tomatoes & basil it's a perfect meal for 1 or 2 persons. Delicious served both hot and cold!
Crack the eggs in a small bowl and add cream and black pepper. Mix well using a fork or whisk.
Melt the butter in a small (20-25 cm or 8-9” across) skillet over medium heat. Add the mushrooms and cook for about 2 minutes, until the mushrooms are browned and thoroughly saturated with butter.
Add chopped sun-dried tomatoes and basil to the pan, mix well, and then add the egg mixture. Mix again and lower the heat. Let cook for 5 minutes until the egg on top has set. Do not mix during this time.
Top with Feta cheese and cook for another minute.
Serve topped with fresh basil leaves.
Notes
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.