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Meatless Monday recipe of the week: Heirloom tomato, basil and cream cheese frittata


A Meatless Monday dinner that also doubles as breakfast the next day? Yes, please.

Moreover, this time-saving dinner can be a celebration to the summer that just officially ended. Here, the last of your tomatoes and basil star right along next to yummy cream cheese in a base of hearty eggs.

Serve with a salad and some crusty bread or maybe some quinoa or brown rice. Then pull it out and enjoy it the very next morning, hot or cold, at the breakfast table.

Heirloom Tomato, Basil and Cream Cheese Frittata

12 large eggs

Garlic salt, to taste

Pepper, to taste

1 teaspoon dried oregano

1 teaspoon dried thyme

1 tablespoon unsalted butter

2 large heirloom tomatoes, sliced

1 cup basil, cut into ribbons

8 ounces cream cheese, cubed

In a large bowl, whisk together the first five 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.

Arrange the tomatoes in a single layer in the skillet and pour the egg mixture over the top.

Top with the cream cheese. Cover the skillet and reduce the heat to low. Cook for about 40-45 minutes or until set.

Note: If you want a more pungent flavor, substitute the cream cheese with good bleu cheese.

— Recipe from www.melissas.com


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