Frittata with Sun-Dried Tomatoes, Cream Cheese and Basil

Ahhhh nothing like waking up on a Sunday to some yummy bfast!!  This was super good - and really easy....and it looked / tasted like a fancy restaurant meal :)  Only recommendation would be to use less basil - unless you get fresh....the spice itself probably cut in half.  Hmmmm that was good!!

Serves 2

Bride & Groom cookbook

Ingredients:
1/2 tablespoon butter
1/2 small onion (about 1/2 cup)
4 eggs
2 tablespoons grated Parmesan cheese
1/3/ cup sun-dried tomatoes packed in oil, drained and roughly chopped
2 tablespoons thinly sliced fresh basil
1 oz cream cheese, crumbled
Hot sauce

Set rack about 8 inches from top of oven and preheat the broiler.

Melt the butter in 8 inch ovenproof nonstick skillet over medium-high heat.  Add the onion and season with the pinch of salt/pepper to taste.  Cook, stirring occasionally, until the onion is soft, about 5 minutes.

Whisk together the eggs, Parmesan cheese, 1/4 teaspoon salt and pepper in a medium bowl.  Add the sun-dried tomatoes and basil, reserving a little of each for garnishing.  Pour the egg mixture into the skillet and stir in gently to combine with the onion.  Reduce the heat to medium-low.  Scatter the cream cheese on top.  Cook until the eggs are set on the bottom, about 5 minutes.  While the eggs are cooking, lift an edge of the frittata with a spatula and let the uncooked eggs flow underneath.  Repeat in a few places.

When the eggs are almost cooked, put the skillet under the broiler.  Broil until the frittata is lightly browned and the eggs are set in the center, about 1 minute.  Garnish with the reserved sun-dried tomatoes and basil.  Season with hot sauce.