Tuscan Chicken Frittata

From a Philly ad in Taste of Home (can't find a direct link)



Ingredients:
8 eggs
1/2 cup heavy whipping cream
1/2 cup minced fresh basil
1/4 cup grated Parmesan cheese, divided
1/2 tsp salt
1/4 tsp ground pepper
8 oz cream cheese, softened and cubed
1/2 cup oil-packed sun-dried tomatoes, patted dry and chopped
1 cup shredded cooked chicken

Directions:
In a large bowl, whisk the eggs, cream, basil, 2 tbsp Parmesan cheese, salt, and pepper. Stir in cream cheese and tomatoes.

Heat an ovenproof skillet coated with cooking spray over medium heat; pour in egg mixture. As eggs set, lift edges to allow uncooked portion to flow underneath. Cook for 3-4 minutes or until frittata begins to set.

Sprinkle with chicken and remaining Parmesan cheese. Bake, uncovered, at 400 for 15-20 minutes or until eggs are completely set. Let stand for 5 minutes. Cut into wedges.

Comments:
I cannot stand sun-dried tomatoes so I used about half of a large, normal tomato. It worked out fine. This turned out pretty well and was pretty easy to make. Adam suggested goat cheese in place of the cream cheese (has more of a tang) and he's not alone since most of the recipes I found while looking for a link for this one use goat cheese. This was an ad for cream cheese though, so that's probably why they made the swap.