1 tablespoon ghee (or olive oil)
6 large eggs
¼ cup heavy cream
¼ cup basil, plus extra for topping
½ teaspoon sea salt
¼ teaspoon black pepper
1 cup cooked bulgur (see note)
1 1/2 cups halved tomatoes
⅓ cup crumbled feta, plus extra for topping
- Preheat oven to 425˚F. Whisk together eggs, cream, basil, salt, and pepper. Add ghee into an 8” high-sided skillet over medium-low heat. Pour in the egg mixture and let cook/sit for 3 to 4 minutes, until the bottom has started to set.
- Sprinkle the bulgur into the egg mixture and then place the tomatoes on top (either haphazardly or neatly- it’s up to you). Finish with the feta right before you put the frittata in the oven.
- Transfer to oven and bake for 15 to 18 minutes until frittata is completely set- it should be puffed and the cheese should be browning. Sprinkle with extra parsley before serving.
For 1 cup cooked bulgur, combine 1/2 cup uncooked bulgur with 1 cup water. Bring to a boil, cover, and cook for about 8 to 10 minutes. Turn off heat and let sit for another 10 minutes then fluff and use.
Keywords: tomato frittata