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This is an easy summer recipe to use up your bumper crop of tomatoes. You can use any tomato except cherry. I like to mix red and yellow tomatoes.

Tiempo de Prep:
Tiempo para Cocinar:
Raciónes: 6
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Ingredientes

Cost per serving $0.87 view details
  • 2 cups fresh bread crumbs. You can mix whole wheat and white leftover bread.
  • 2 teaspoons dry oregano
  • 3 cups (about 6 good sized tomatoes) sliced very thin
  • 1/2 large onion sliced very thin
  • 2 cups grated low fat Swiss cheese
  • 3 large eggs beaten
  • 2 tablespoons milk (2% is fine)
  • Salt and pepper to taste
  • 1 tablespoon butter to grease pie pan

Direcciones

  1. Preheat oven to 325 degrees. Butter pie pan, using the whole tablespoon. Sprinkle the bread crumbs in the pie pan, pushing up the sides to completely cover the pan. Arrange 1/2 the tomatoes overlapping on top of the crumbs. Arrange 1/2 the onions on top of the tomatoes. Sprinkle with salt & pepper and 1/2 the oregano. Sprinkle on 1/2 the grated cheese. Make a second layer of tomatoes, onions, salt & pepper, oregano and cheese. Whisk eggs and milk and pour very slowly over the pie. Gently move the tomatoes around with a fork to make space for the egg mixture.
  2. Bake in the middle of the oven for 45 minutes
  3. Remove from oven and let sit for at least 10 minutes before cutting.

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Nutrition Facts

Amount Per Serving %DV
Serving Size 123g
Recipe makes 6 servings
Calories 370  
Calories from Fat 165 45%
Total Fat 18.72g 23%
Saturated Fat 10.34g 41%
Trans Fat 0.0g  
Cholesterol 150mg 50%
Sodium 399mg 17%
Potassium 167mg 5%
Total Carbs 29.96g 8%
Dietary Fiber 2.0g 7%
Sugars 3.76g 3%
Protein 20.1g 32%
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