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Creamy Sun-Dried Tomato & Chicken Frittata

The only thing hard about this fantastic frittata is deciding when to serve it. Made with chicken, cheese and sweet and chewy sun-dried tomatoes, it’s wonderful for breakfast, lunch or dinner.—Sharon Delaney-Chronis, South Milwaukee, Wisconsin
  • Total Time
    Prep: 25 min. Bake: 15 min.
  • Makes
    8 servings


  • 10 large eggs
  • 1/2 cup heavy whipping cream
  • 4 tablespoons minced fresh basil or 4 teaspoons dried basil, divided
  • 1/2 teaspoon salt
  • 1/4 teaspoon pepper
  • 1 package (8 ounces) cream cheese, softened and cubed
  • 1-1/4 cups shredded cooked chicken
  • 1/2 cup oil-packed sun-dried tomatoes, patted dry and chopped
  • 4 tablespoons shredded Parmesan cheese, divided


  • Preheat oven to 350°. In a large bowl, whisk eggs, cream, 3 tablespoons basil, salt and pepper. Stir in cream cheese, chicken, tomatoes and 2 tablespoons Parmesan cheese.
  • Heat a 10-in. ovenproof skillet coated with cooking spray over medium-low heat. Pour in egg mixture; cover and cook 8-12 minutes or until nearly set. Sprinkle with remaining Parmesan cheese.
  • Bake, uncovered, 12-16 minutes or until eggs are completely set. Let stand 5 minutes. Sprinkle with remaining basil; cut into wedges.

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