3 large sweet onions 12 large eggs 4oz heavy cream 4oz sun-dried tomatoes (in oil) 5oz crumbled feta cheese 2pkgs fresh basil leaves 2TBSP unsalted butter 2TBSP good quality olive oil Kosher salt Cracked black pepper Cut onions in half, and thinly slice. Melt butter and olive oil in large oven safe skillet over medium heat. Cook and stir onions until medium brown, and thoroughly carmelized (approx. 15 min). Crack 12 eggs into large bowl, add heavy cream, kosher salt, and cracked pepper to taste. Whisk until well combined. Roll basil leaves tightly, and slice no more than 1/4" thick (should look like little rag strips when "fluffed"). Set aside. Pat sun dried tomatoes with paper towel to remove some of the oil. Slice into thin strips and set aside. When onions are carmelized, reduce heat to low, and add egg mixture. Stirr just enough to get the onions incorporated, and off the bottom of the pan. Arrange sun-dried tomatoes, and basil strips over eggs, lightly pushing some down so they're inside the egg mixture as well. Sprinkle with feta cheese, again lightly pushing so some goes down into the egg mixture. Cook over low, to medium low heat until sides are firm, and middle is slightly runny. Preheat broiler, remove pan from stovetop, and place in broiler for approx. 5-6 min until center is set, and fritatta has a nice golden brown color.