2006-04-21

13 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, finely chopped
8 ounces cream cheese, cubed

Whisk together the eggs, salt, pepper and sage/oregano/thyme. Melt butter in a skillet and saute tomatoes one minute. Lower heat and add basil, sauteing until limp.

Stove-top option:

Pour egg mixture over all and tope 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.

Oven Baked option:

Spray the bottom of a round casserole dish with PAM and pour sauteed tomatoes an basil on the bottom. Pour the egg mixture over the top and bake at 350 for about 40 minutes. It's done when the center is no longer liquid. Allow to sit for 15 minutes before serving.

Cut into wedges. Top with diced tomatoes and basil if you'd like.

Serves 12.