Preheat broiler. Whisk eggs and cream in large bowl to blend. Stir in feta cheese, tomatoes, onions, basil, salt, and pepper. Melt butter in large ovenproof nonstick skillet over medium-high heat. Add egg mixture; do not stir. Cook until eggs start to firm and sides and bottom begin to brown, lifting sides occasionally to let uncooked egg run underneath, about 5 minutes. Sprinkle with olives and Parmesan cheese. Transfer skillet to broiler and cook until eggs start to puff and brown, about 2 minutes. Using flexible spatula, loosen edges and bottom of frittata. Slide out onto plate. Slice frittata into wedges. Serve warm or at room temperature.
Matt was raised in the Amish country of Central Pennsylvania and was always surrounded by animals. He was member of 4-H and was ranked nationally as an equestrian but also raised chickens, turkeys, sheep and rabbits.
Raised just outside of Chicago, Jim never thought he'd be raising chickens! One too many documentaries about commercial chicken farms has forever changed his mind about grocery store eggs.