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Basil, Tomato, cream cheese
frittata
Love
a good breakfast? — Then this is for you…..
Perfect for Saturday and Sunday mornings
Method
12 Fresh Eggs
Salt and pepper, to taste
1/4 teaspoon dried sage
1/4 teaspoon dried oregano
1/4 teaspoon dried thyme
1 tablespoon butter
4 medium Roma or Plum tomatoes, sliced
1 cup fresh basil leaves, roughly ripped
8 ounces cream cheese, cubed
Whisk together eggs, salt, pepper, and
sage/oregano/thyme.
In large skillet, melt butter over medium heat.
Sauté tomatoes one minute. Lower heat and add basil
sautéing until limp, 1-2 minutes.
Pour egg mixture over all and top with cream cheese
cubes.
Cover and cook over low heat approximately 20
minutes or until set on top; or cook until bottom is
partially set and finish cooking top under broiler.
Enjoy
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