Serves 6 / Reader recipe contest, runner up, entrees. Rich, delicious, and redolent with savory truffle scent, this is an easy brunch dish; it would also make a wonderful supper. It’s great warm or at room temperature.

8       Organic Valley large eggs*
1/2       cup Organic Valley half and half*
1/4       cup chopped green onions
1/4       cup chopped fresh basil leaves
2          tablespoons Fungus Among Us Truffle Gatherer’s Sauce*
3          ounces Organic Valley cream cheese, diced*
1          6.7-ounce jar Tonnino Tuna Fillets with Garlic, drained and halved lengthwise*
¼         cup Meyenberg Garlic and Chive Goat Jack cheese, crumbled*

1.         In a large mixing bowl, beat eggs with half and half. Stir in green onions, basil, and mushroom sauce. Lightly grease or coat with cooking spray a 12-inch ovenproof skillet. Heat over medium heat until hot but not smoking. Pour in egg mixture and sprinkle with cream cheese pieces. Lift edges with a spatula as it cooks to allow raw egg to flow underneath.
2.         Preheat broiler. When frittata is almost set but still damp on top, about 3–5 minutes, remove from heat. Remove four tuna fillets from jar (reserve remainder for another use). Arrange fillets in a spoke pattern or sprinkle in chunks on top of frittata and press in gently. Sprinkle with goat cheese. Broil about 6 inches from heat for 1–1 1/2 minutes or until top is set. Cool 5 minutes. Cut into wedges.
PER SERVING: 274 cal, 62% fat cal, 19g fat, 9g sat fat, 310mg chol, 18g protein, 6g carb, 1g fiber, 254mg sodium