In a medium skillet heat one tablespoon of oil over medium heat. Add shallots; sauté for 2 minutes. Add garlic; sauté for 30 seconds. Add sun-dried tomatoes; sauté for 2 minutes. Remove from heat.
Preheat broiler.
Whisk eggs and cream until combined. Stir in sun-dried tomato mixture. Add basil, smoked salmon, salt, freshly ground black pepper and cheddar; stirring to blend.
In a separate, oven-safe skillet, heat remaining tablespoon of oil. When hot, pour egg mixture into pan. Reduce heat to medium-low and cook until bottom is set, about 6-8 minutes.
Transfer skillet to oven and broil for 2 minutes or until top is set. Garnish with crumbled feta and fresh basil. Slice into wedges and serve.
Glutenfreeda's Blog
Glutenfreeda on Twitter
Glutenfreeda on Facebook
RSS
Cummulative Rating
