1 tablespoon olive oil
1/4 cup {dried tomato flakes}, reconstituted and drained
1/4 cup {dried shitake mushrooms}, reconstituted, drained, and sliced
1 teaspoon dried chives
1/2 teaspoon marjoram leaf
1/2 teaspoon tarragon leaf
1/4 teaspoon basil leaf
1/4 teaspoon sea salt
1/4 teaspoon coarse-grind black pepper
1/8 teaspoon garlic powder
5  eggs, beaten
1/4 cup feta cheese, crumbled

Heat oil in a heavy, ovenproof skillet. Saut� tomato flakes and mushrooms for about two minutes. Stir in chives, marjoram, tarragon, basil, salt, pepper, and garlic powder.

Pour eggs into pan, spreading evenly. Sprinkle cheese over the top.

Cook, covered, over low heat, about 8 to 10 minutes, until the eggs are set and lightly browned on the bottom. Meanwhile, preheat oven broiler.

Remove the cover, and place skillet under the broiler for a minute or two, just until the top of the frittata is nicely browned. Cut in wedges and serve hot or warm.