Sun-Dried Tomatoes in Oil, 16oz (Pack of 2) Julienne Cut with Herbs by CALIFORNIA SUN DRY | Gluten-Free and Antioxidant Rich

Description

1. Preheat oven to 400°F. Drizzle olive oil in an oven-safe skillet and heat over medium heat. 2. Add shallot and cook until soft, stirring frequently, about 2 minutes. 3. Add sun-dried tomatoes and spinach and cook about 3 minutes. 4. Add salt, pepper and fresh herbs. 5. Pour beaten eggs over mixture, ensuring eggs cover all vegetables. Cook for 2 minutes without stirring until eggs are set around the edges. 6. Sprinkle the top with crumbled cheese and place the pan in the oven. Bake 10-12 minutes until eggs are set. 7. Cut into wedges and serve.

Key Features

• •READY TO USE: We pre-cut our tomatoes so that you won't have to slice before tossing them in a salad, adding to a meatloaf or creatively mixing them into one of your own meal ideas
• •READY TO USE: Whether you are sprucing up one of your favorite recipes or using one of ours, you won't be disappointed in the amazing flavor our sun-dried tomatoes add to any appetizer, soup, salad or entree
• •RECIPE IDEA: Chicken Pasta Tossed with Asparagus & Julienne-Cut Sun-Dried Tomatoes
• •HIGH QUALITY: Our tomatoes dry slowly over 7 to 10 days drenched in the California sun for superior flavor and texture. We use up to 21 pounds of fresh tomato to make ONE pound of sun-dried tomato
• •OUR PROCESS: When the tomatoes reach just the right moisture level, we gather them up across our 27-acre drying facility and send them off to be used in of our many delicious sun dried tomato products