| CATEGORY |
CUISINE |
TAG |
YIELD |
| Dairy, Eggs |
|
Brunch |
4 |
Servings |
INGREDIENTS
| 2 |
c |
Cherry tomatoes |
| 2 |
tb |
Olive oil |
| 1 |
tb |
Fresh thyme; chopped |
| 2 |
|
Garlic; crushed |
| 2 |
ts |
Sugar |
| 1 |
|
Salt and pepper |
| 1 |
c |
Light cream |
| 3 |
|
Eggs |
| 2 |
tb |
Flour |
| 1/2 |
lb |
Mozzarella cheese; shredded |
INSTRUCTIONS
Remove stems from tomatoes. Arrange in single layer in shallow 6-cup (1.5L)
baking dish. Drizzle with oil; sprinkle with thyme, garlic, sugar, 1/2
teaspoon salt and 1/4 teaspoon pepper. Roast in 400F oven for 10 to 15
minutes or until skin shrivels slightly.
In blender, blend cream, eggs and flour until smooth; pour over tomatoes.
Sprinkle with cheese. Reduce temperature to 350F; bake for about 25 minutes
or until puffed and golden. Makes 4 servings.
Contributor: Rose Murray's New Casseroles and One Dish Meals (1996)
Posted to MM-Recipes Digest V4 #327 by Bonnie & Tim Annis
<accmplce@mail.on.rogers.wave.ca> on 16 D, ec 1997
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