Parmesan and Basil Frittata from Sunset's Italian Cookbook

Tim made this last night for Sunday dinner. 5 stars!

1/2 c. sour cream
8 eggs
1/4 tsp. salt
1/8 tsp. pepper
2 T. finely chopped basil
2 T.  butter
1/3 c. green onions
1/2 c. grated Parmesan
Beat sour cream and eggs together. Stir in salt, pepper, and basil. Heat large frying pan with oven proof handle over medium heat. Add butter. When melted add green onions and stir for 1 minute. Add egg mixture. As eggs set on bottom, lift corner with spatula and allow uncooked egg to flow underneath. Continue cooking until eggs are softly set and top is still moist. 
Remove from heat and sprinkle with cheese. Place pan 6 inches below heated broiler and cook just until cheese is slightly brown. Cut into wedges. 
4 servings