1 cup Roma tomatoes, peeled, seeded and chopped (about 3 tomatoes)

1/4 cup chopped fresh basil

1/4 cup chopped fresh flat leaf parsley

3 cloves garlic, minced

2 tablespoons shallots, minced

1 tablespoon butter

1 tablespoon olive oil

Salt and pepper to taste

4 ounces fresh goat cheese

6 large eggs (part egg substitute)

Preheat oven to 350 degrees.

Heat olive oil and butter in a 10-inch nonstick skillet over medium heat. Add garlic, shallots and tomatoes and saute aroung 5 minutes to release juices. Salt and pepper to taste. Remove from heat. Add basil and parsley. Stir and cool a few minutes.

In a large bowl, beat eggs with a fork. Add crumbled goat cheese. Add tomato mixture to eggs, mixing well. Return mixture to skillet and place over medium heat, cooking until bottom is set and lightly browned. Transfer skillet to oven and bake until top is set, approximately 10 to 15 minutes. Cut into 4 to six slices and serve hot.