DYP, Heirloom Tomato, Basil and Cream Cheese Frittata
By Chef Tom Fraker



Ingredients:

¾ pound Melissa’s Dutch Yellow® Potatoes, diced

1 tablespoon Extra Virgin Olive Oil

1 tablespoon Unsalted Butter

Organic Grinders Garlic and Herb with Sea Salt, to taste

Organic Grinders Rainbow Peppercorn, to taste

12 large Eggs

1 teaspoon Dried Oregano

1 teaspoon Dried Thyme

1 clamshell Melissa’s Baby Heirloom Tomatoes, halved

1 cup Basil cut into ribbons

8 ounces Cream Cheese cubed


Directions:

Preheat the oven to 425ºF.

In a large, oven safe, sauté pan, heat the olive oil and melt the butter on the stove. Sauté the potatoes and season to taste, about 5 minutes. In a large bowl, whisk together the eggs, oregano and thyme. Add the mixture to the sauté pan and top with the tomatoes, basil and cheese. Place the pan in the oven and bake for 20-25 minutes or until set. Remove from the oven and cut into wedges. Makes 6-8 servings.