Frittata With Sun Dried Tomatoes

This is a modified version of a recipe published in bon appetit magazine.

Preheat oven to 350 degrees.

Whisk eggs and milk in large bowl to blend.

Stir in cheese , tomatoes , green onions , basil , salt , and pepper.

Melt butter in large ovenproof nonstick skillet over medium to medium-high heat.

Add egg mixture.

Do not stir.

Cook until eggs start to firm and sides and bottom begin to brown , lifting sides occasionally to let uncooked egg run underneath , about 5 minutes.

Sprinkle with parmesan cheese.

Transfer skillet to oven and cook until eggs start to puff and brown and the center is cooked through , about 15 minutes.

Using spatula , loosen edges and bottom of frittata.

Slide out onto plate.

Slice frittata into wedges.

Serve warm or at room temperature.

eggs, milk, swiss cheese, sun-dried tomatoes, green onions, dried basil leaves, salt, ground black pepper, butter, parmesan cheese