Basil Pesto & Goat Cheese Frittata

1. 12 eggs

2. 1/4 cup of 5% cream (you can use milk here if desired)

3. 1 heaping tsp. Dijon mustard

4. 1/2 tsp sea salt

5. 1/4 tsp freshly ground peppe

6. 2-3 green onions finely sliced

7. 4 0z. fresh goat cheese cut into small bits

8. 6 -8 heaping tsp. of good quality purchased basil pesto

9. 1 small tomato, thinly sliced

10. 2-3 tbsp. freshly grated parmesan cheese

11. 1 -2 tbsp. fresh basil, finely chopped

Preheat oven to 350°.  In  a large bowl whisk together  well eggs, milk, mustard, salt and pepper. Gently stir in green onions and goat cheese bits.  Pour into a greased 10 inch pie plate, dollop the basil pesto in a circle into the egg mixture in the pie plate, evenly spacing the dollops so the basil pesto can flavour the frittata as it bakes.  Bake at 350° oven for about 30-35 minutes or until puffed and knife inserted in the middle comes out clean.  Remove from oven, and turn on your broiler.  Arrange tomato slices in a circle on top of hot frittata and sprinkle with generous freshly grated parmesan.  Broil for about 4 minutes until golden and Parmesan has melted. Watch closely.  Remove and sprinkle the fritatta with fresh chopped basil, slice and serve.    Makes 8 generous slices.