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Entree
6 - 8 servings
20 minutes
45 minutes
Chef Tom Fraker
12 large eggs
1/2 teaspoon freshly ground pepper
2 teaspoons Organic Grinders (use Italian Seasoning)
1 tablespoon unsalted butter
1 jar Sun-Dried Tomatoes, drained and chopped
1 cup basil, cut into ribbons
4 ounces cream cheese, cubed
4 ounces soy shreds, cheddar flavor
In a large bowl, whisk together the first four 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.
Spread the tomatoes evenly in the skillet and pour the egg mixture over the top. Top with the cream cheese and soy cheddar.
Cover the skillet and reduce the heat to low. Cook for about 40-45 minutes or until set.
I like to garnish my frittata with a dab of Melissa's Salsa Casera!
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