Chef Tom Fraker
Heirloom Tomato, Basil and Cream Cheese Frittata
Category
Entree
Servings
8 servings
Prep Time
15 minutes
Cook Time
40-45 minutes
Author:
Chef Tom Fraker
Ingredients
-
12 large Eggs
-
Organic Grinders Garlic & Herb with Sea Salt, to taste
-
Organic Grinders Rainbow Peppercorn, to taste
-
1 teaspoon Dried Oregano
-
1 teaspoon Dried Thyme
-
1 tablespoon Unsalted Butter
-
2 large Heirloom Tomatoes sliced
-
1 cup Basil cut into ribbons
-
8 ounces Cream Cheese cubed
Directions
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 basil and sauté until just wilted, about 1 minute.
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 the heat to low. Cook for about 40-45 minutes or until set.
Recipe Note
If you want a more pungent flavor, substitute the cream cheese with good bleu cheese.
Filed in:
Dried Thyme,
Entree,
Heirloom Tomato Basil and Cream Cheese Frittata,
Heirloom Tomatoes,
Organic Grinders
