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Entree
Italian
6 - 8 servings
15 minutes
25 minutes
¾ pound Melissa’s Dutch Yellow® Potatoes, diced
1 tablespoon extra virgin olive oil
1 tablespoon unsalted butter
Melissa's Spice Grinders, Garlic and Herb with Sea Salt, to taste
Melissa's Spice Grinders, Rainbow Peppercorn, to taste
12 large eggs
1 teaspoon dried oregano
1 teaspoon dried thyme
1 clamshell Melissa’s Baby Heirloom Tomatoes, halved
1 cup basil, cut into ribbons
8 ounces cream cheese, cubed
Preheat the oven to 425ºF.
In a large, oven safe, sauté pan, heat the olive oil and melt the butter on the stove. Sauté the potatoes and season to taste, about 5 minutes.
In a large bowl, whisk together the eggs, oregano and thyme. Add the mixture to the sauté pan and top with the tomatoes, basil and cheese.
Place the pan in the oven and bake for 20-25 minutes or until set. Remove from the oven and cut into wedges.
