Two-Tomato, Basil, Goat Cheese Frittata

Ingredients

• Eggs: 8
• Cherry tomatoes: 1 cup halved
• Sun-dried tomatoes: 1/4 cup chopped
• Goat cheese: 4 oz crumbled
• Fresh basil: 1/4 cup
• Heavy cream: 1/4 cup
• Extra Virgin Olive oil La Maison des Chefs 1 liter: 2 tbsp
• Salt and pepper: to taste

Instructions

1. In a bowl, whisk the eggs with the heavy cream, salt, and pepper until well combined.
2. Heat the olive oil in a 10-inch oven-safe skillet over medium heat.
3. Pour in the egg mixture.
4. Add the cherry tomatoes, sun-dried tomatoes, and half of the goat cheese to the eggs.
5. Cook on the stovetop for 5 minutes until the edges start to set but the center is still liquid.
6. Top with the remaining goat cheese and fresh basil leaves.
7. Transfer the skillet to a 375°F/190°C oven and bake for 15 minutes until the frittata is puffed and golden.
8. Let cool slightly before slicing and serving.