Emprimir
Correo Electrónico
Add a photoThis 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.
Ingredientes
- 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
- 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.
- Bake in the middle of the oven for 45 minutes
- Remove from oven and let sit for at least 10 minutes before cutting.
Languages
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% |
