¼ c. chopped onion
1-2 Tbs. Olive Oil (I like 1 Tbs. extra virgin, and 1 Tbs. butter infused)
¼ c. sour cream
1-1/2 t. Weber’s Veggie Grill Seasoning
1 t. salt
½ t. ground pepper
2 Tbs. fresh basil pesto
6-10 grape tomatoes, halved
1/3 c. shredded mozzarella cheese
¼ c. fresh basil leaves, chopped
Heat oil in an eight inch cast iron skillet over medium high heat; add the vegetables and sauté covered until tender, about 10-12 minutes. Stir occasionally.
Meanwhile, add remaining ingredients to a large bowl. Whisk eggs, cream and spices until eggs are frothy and thick. Pour egg mixture over vegetables in the skillet. Gently place tomatoes decoratively on top of eggs. Bake in preheated oven for 30-35 minutes, until eggs are set, sprinkle cheese on top and return to oven for another 2 minutes and top is starting to get browned. Sprinkle the basil on top. Serves 6.