• 1 (14.5 oz) can Dei Fratelli Petite Diced Tomatoes, well drained
• 8 Eggs
• 1/2 Cup Whipping cream
• 1 Tbsp Basil leaves, finely chopped
• 1/4 tsp Red pepper, crushed (optional)
• 3/4 Cup Provolone cheese (or smoked Mozarella), smoked and shredded
• Salt to taste
• 2 Tbsp Olive oil

• 2 tsp Garlic, finely chopped
• 2 Cups Baby spinach, coarsely chopped
• 6 oz Mozzarella ciliegine balls, halved or fresh Mozzarella sliced 1/4 inch thick
• 8 Basil leaves, whole
• 2 Cups Arugula, if desired
• 1/4 Cup Balsamic vinaigrette, if desired

Preparation:

Preheat oven to broil.

In a medium bowl, whisk together eggs, whipping cream, basil, and if desired, crushed red pepper until well combined. Stir in smoked cheese. Season with salt to taste. Cover; set aside.

In a 10-inch oven proof nonstick skillet, add 2 tablespoons olive oil and garlic. Cook garlic for about 1 minute. Stir in tomatoes and spinach; cook, stirring, 2-3 minutes. Pour the egg mixture into the skillet over the tomato-mixture. Cook frittata until almost set, running spatula around edges to allow uncooked mixture to flow underneath. When edges are set and top is only slightly soft but not runny, arrange the mozzarella slices and whole basil leaves over top of frittata in a decorative manner. Place frittata (in skillet) under the broiler. Broil until the top is set and golden brown on top, about 4-6 minutes.

To serve, cut frittata into 8 wedges. If desired, serve each wedge with a side of arugula; drizzle arugula with balsamic vinaigrette. Serve immediately.

• 1 (14.5 oz) can Dei Fratelli No Salt Whole Tomatoes
• 4 Eggs
• 1/2 Cup Low-fat milk
• 1 tsp Dijon mustard
• 1/2 tsp Salt
• 1/2 tsp Thyme leaves, minced

• 1/4 tsp Black Pepper
• 1/4 tsp Dry mustard
• 8 slices Sourdough bread (about 1/2 inch thick)
• 2 tsp Olive oil
• 8 slices Gruyere or white cheddar cheese
• Onion, optional

Cut tomatoes into 1/8- to 1/4-in.-thick slices and lay on paper towels (to soak up some of their juices). Set aside. In a medium bowl, whisk together eggs, milk, Dijon mustard, salt, thyme, pepper, and dry mustard. Soak each bread slice in egg mixture for about 30 seconds. Heat oil in a large pan over medium-high heat. Working in batches of 4 slices, cook bread until browned on one side, 1 minute. Turn bread over and top with 1 slice tomato and 1 slice cheese. Reduce heat to low, cover pan, and cook until cheese melts, about 2 minutes. Garnish with onion slices and serve hot.

• 2 sliced Tomatoes from 28 oz can Dei Fratelli Whole Tomatoes
• 4 large Eggs, well-beaten
• 6 Bacon, sliced
• 1/2 tsp Sugar
• Salt and pepper to taste

Preparation:
Fry bacon until all the fat has been rendered; drain bacon on paper towels. Leave about 3 tablespoons of bacon dribblings in the skillet and add the tomatoes, sugar, salt and pepper. Cook over medium-high heat for two minutes, then lower heat to "low." Cover and cook for 15 minutes, or until tomatoes become thick. Stir occasionally to keep from sticking. Add the eggs and stir the mixture until the eggs are cooked. The mixture should be somewhat grainy but still have some moisture. Serve with cooked bacon and enjoy!

Serves 4

• 1 (14.5 oz) can Dei Fratelli Stewed Tomatoes
• 1/2 Cup Onion, chopped
• 1/2 Cup Green pepper, chopped
• 1/2 Cup Celery, chopped
• 2 Tbsp oil
• 1 tsp Salt
• 1/4 tsp Pepper
• 1 tsp Worcestershire sauce
• 1/2 tsp Basil
• 8 Eggs
• 1/2 Cup Cheese, grated

Preparation: Sauté onion, green pepper and celery in oil until soft. Add tomatoes and seasonings. Simmer a few minutes breaking up tomatoes. Pour 1/4 cup sauce into each of 8 custard cups. Break an egg into each and sprinkle with cheese. Bake at 350ºF for 10 to 12 minutes.

Serves 8

• 1 (16 oz) jar Dei Fratelli Original Salsa Mild
• Olive oil
• 1/2 medium Onion, chopped
• 1/2 (6 oz) can Green chilis, diced
• Chipotle chili powder, adobo sauce or ground cumin to taste (optional)
• 4 Corn tortillas
• 4 Eggs
• Butter
• 2 Tbsp Fresh cilantro

Preparation:
Sauté onions with olive oil in large skillet over medium heat until translucent, then add salsa. Add chopped green chilies and optional spices. Bring to simmer, reduce heat to low and stir occasionally for ten minutes. Heat tortillas by coating a separate pan with olive oil, then cooking for a minute or two on each side. Keep warm in oven at 150 degrees. Fry eggs using the same skillet used for tortillas by adding butter over medium-high heat. Cook eggs for three to four minutes for runny yolks, longer for firmer eggs. To serve, spoon sauce onto a plate. Top with warmed tortilla, then egg. Top with more sauce and cilantro

Serves 2-4