Garlic Scapes, Heirloom Tomatoes and Cream Cheese Frittata
By Chef Tom Fraker


12 Eggs Salt and Pepper to taste
1 teaspoon Dried Oregano
1 teaspoon Dried Thyme
1 tablespoon Unsalted Butter
2 large Heirloom Tomatoes sliced
3/4 cup Garlic Scapes chopped
8 ounces Cream Cheese cubed


In a large bowl, whisk together the first five ingredients.

In a large skillet, sauté the tomatoes in the butter and season to taste. Cook the tomatoes until they are just sweated, about 1 to 2 minutes.

Add the garlic scapes and sauté for two minutes. Arrange the tomatoes in a single layer in the skillet and pour the egg mixture over the top. Top with the cream cheese. Cover the skillet and reduce heat to low. Cook for about 40-45 minutes or until set.

For a stronger, more pungent cheese flavor, use Maytag Bleu Cheese in place of the cream cheese.

Servings: 6