Makes 4 servings. Difficulty
2 Tablespoons olive oil 1 shallot, minced 1 large garlic clove, minced 6 large eggs, lightly beaten 1/4 cup heavy cream 1/2 teaspoon kosher salt 1/4 teapsoon freshly ground black pepper 3 slices of prosciutto, coarsely chopped 2 Tablespoons sun-dried tomatoes 1/4 cup mashed potatoes (leftovers work great) 2 Tablespoons fresh basil, chopped 2 Tablespoons feta cheese, crumbled
Preheat the oven to 350°F.
Heat 1/2 tablespoon of olive oil in an 8-inch skillet over medium heat. Add the shallots and garlic; sauté for 1 minute. Remove the shallots and garlic from the pan and set aside.
In a large bowl, whisk the eggs, cream, salt and freshly ground black pepper together.
Wipe out the pan with a paper towel. Return the pan to the heat and increase the heat to medium high. Add the remaining olive oil and tilt the pan to coat the sides and bottom with olive oil. When the pan is hot, pour the eggs into the pan. Add the reserved shallots and garlic, prosciutto, sun-dried tomatoes, mashed potatoes and basil. Stir to combine. Sprinkle feta over the top. Transfer the skillet to the oven and bake for 6-8 minutes. Check to see if the center of the eggs are set. If they aren’t place the skillet under the broiler and broil for 1 minute or until the eggs are set. Run a knife around the outer edge of the eggs and shake the pan to release the eggs. Slide the eggs onto a platter. Slice into wedges. Serve warm or at room temperature.