Ingredients

10 large eggs1/2 cup heavy whipping cream4 tablespoons minced fresh basil or 4 teaspoons dried basil, divided1/2 teaspoon salt1/4 teaspoon pepper1 package (8 ounces) cream cheese, softened and cubed1-1/4 cups shredded cooked chicken1/2 cup oil-packed sun-dried tomatoes, patted dry and chopped4 tablespoons shredded Parmesan cheese, divided

Preparation

Preheat oven to 350°. In a large bowl, whisk eggs, cream, 3 tablespoons basil, salt and pepper. Stir in cream cheese, chicken, tomatoes and 2 tablespoons Parmesan cheese.

Heat a 10-in. ovenproof skillet coated with cooking spray over medium-low heat. Pour in egg mixture; cover and cook 8-12 minutes or until nearly set. Sprinkle with remaining Parmesan cheese.

Bake, uncovered, 12-16 minutes or until eggs are completely set. Let stand 5 minutes. Sprinkle with remaining basil; cut into wedges.