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Entree
Italian
6 servings
10 minutes
25-30 minutes
12 Eggs
1/8 teaspoon Kosher Salt
1/8 teaspoon Freshly Ground Pepper
1 teaspoon Dried Oregan
1 teaspoon Dried Thyme
1 Tablespoon Unsalted Butter
2 large Heirloom Tomatoes - sliced
1/3 cup Melissa's Fresh Organic Basil - cut into ribbons
8 ounces Cream Cheese - cubed
4 cloves Melissa’s Black Garlic - chopped
Preheat the oven to 350ºF.
In a large bowl, whisk together the first five ingredients.
In a large, oven safe skillet, sauté the tomatoes in the butter until they are just sweated, about 1 to 2 minutes.
Arrange the tomatoes in a single layer in the skillet and pour the egg
mixture over the top. Sprinkle the basil ribbons over the eggs and top
with the cream cheese and black garlic.
Cover the skillet and place in
the preheated oven. Cook for about 25-30 minutes or until set.
