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Entree
8 servings
15 minutes
40-45 minutes
Chef Tom Fraker
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
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.
If you want a more pungent flavor, substitute the cream cheese with good bleu cheese.
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