Ingredients:

  • 6 large eggs
  • 1/4 cup heavy cream
  • 1/2 tsp kosher salt
  • 1/4 tsp black pepper
  • 1 cup cherry tomatoes, halved
  • 2 cloves garlic, minced
  • 1 tbsp extra virgin olive oil
  • 1/4 cup fresh basil leaves, chiffonade
  • 1/2 cup crumbled feta cheese
  • 1/4 cup grated Parmesan cheese

Instructions:

  1. Heat the olive oil in a 10-inch oven-proof skillet over medium heat. Add the halved cherry tomatoes and cook for 4-5 minutes until the skins begin to shrivel and look mahogany-colored. Stir in the minced garlic for the last 60 seconds until fragrant.
  2. While the tomatoes cook, whisk together the eggs, heavy cream, salt, and pepper in a large mixing bowl until homogenous and bubbly.
  3. Slowly pour the egg mixture over the blistered tomatoes in the skillet, tilting the pan to ensure the eggs fill every gap. Sprinkle the feta and Parmesan cheese evenly across the top.
  4. Cook on the stovetop for 2-3 minutes until the edges are set. Transfer the skillet to a preheated oven at 375°F (190°C) and bake for 8-12 minutes until the center is just set and the top is lightly golden.
  5. Remove from the oven and garnish immediately with fresh basil chiffonade before slicing.