📖 Instructions

1. Alright, let's get started! First things first, preheat your oven to 375°F (190°C). Making sure your oven is nice and hot from the get-go is super important for even cooking.
2. While the oven is heating up, grab a large bowl. In it, whisk together 8 large eggs. Don't be shy; really whip 'em up until they're light and frothy. This helps make the frittata nice and fluffy.
3. Now, add in ½ cup of heavy cream. This is what gives the frittata that oh-so-creamy texture. If you're feeling adventurous, a splash of milk will also do the trick!
4. Season the mixture with salt and pepper to taste. Be generous, but not too much. Remember, you can always add more later.
5. Next, toss in ½ cup of chopped sun-dried tomatoes (oil-packed, drained), and ½ cup of fresh mozzarella cheese (diced or torn into small pieces). Make sure those sun-dried tomatoes are drained well; nobody wants a soggy frittata!
6. Time to grab your 9-inch oven-safe skillet. If you don't have one, a regular skillet will work just fine, but you'll need to transfer the frittata to a baking dish before putting it in the oven.
7. Heat 1 tablespoon of olive oil in the skillet over medium heat. Once the oil is shimmering, pour in the egg mixture. Now this part is important so listen up.
8. Cook the frittata on the stovetop for about 5-7 minutes, or until the edges begin to set. You should see a slight browning around the edges. Don't let it stick!
9. Now, carefully transfer the skillet to the preheated oven. Bake for 20-25 minutes, or until the frittata is set and lightly golden brown on top. The center should be just set, with only a slight jiggle.
10. Once done, remove the frittata from the oven and let it cool for a few minutes before slicing and serving. This will allow it to set up a bit more and make it easier to cut.
11. Serve warm or at room temperature. It's fantastic on its own, but also pairs well with a side salad or some crusty bread. What do you think?