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Entree
Italian
6 servings
10 minutes
50 minutes
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.
