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Servings: 4
Calories: 150kcal
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Ingredients
- 1 cup ricotta cheese
- 2 eggs
- 1 cup mozzaerella cheese grated
- 1/4 cup minced onion about 1/2 of a small onion
- 1 clove garlic minced
- 3 to 4 medium sized tomatoes sliced
- Fresh basil leaves for garnish
Instructions
- Preheat the oven to 375 degrees f. Mince the garlic and onions.
- Slice the tomatoes and arrange them in a single layer on a paper towel to absorb the excess moisture.
- Heat olive oil in a skillet over medium-high heat. Once the oil is hot, reduce to medium heat. Add the onions and garlic; cook until they begin to turn soft and remove them from the heat.
- Whisk the eggs together in a small mixing bowl, then whisk the cheese into the eggs.
- Add the cooked garlic and onions to the egg/ricotta mixture.
- Pour the mixture into a pie plate coated with oil; sprinkle with half of the mozzarella cheese and arrange the tomato slices in a single layer on top.
- Bake for 45 minutes.
- Remove the pie from the oven, sprinkle with the remaining cheese and bake 5 minutes longer to melt the cheese.
- Add fresh chopped basil and allow the pie to rest for 5 to 10 minutes before slicing.
Notes
Sore leftover tomato pie in an airtight container for up to three days. Enjoy leftover pie cold or heat it up in the oven at 350 degrees for 15 minutes.
This recipe can easily be adjusted to serve two: use half of the ingredients and a smaller pie plate.
See post above for tips and variations
Nutrition
Serving: 1 | Calories: 150kcal | Carbohydrates: 10g | Protein: 11g | Fat: 8g | Saturated Fat: 4g | Polyunsaturated Fat: 3g | Cholesterol: 112mg | Sodium: 103mg | Fiber: 2g | Sugar: 4g
Nutrition information provided is an estimate and can vary based on cooking methods and ingredients used
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