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
Note
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
Find it online: https://naturallyella.com/bulgur-tomato-frittata/