Ingredients

The following ingredients have 4 Servings
  • 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

Instruction

  • 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.