A savory, cheesy, and herb-infused dish packed with fresh tomatoes—perfect for breakfast, brunch, or a light dinner!
Ingredients 🛒
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5-6 medium tomatoes, sliced (not too thin)
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2 garlic cloves, crushed
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2 tbsp fresh oregano, chopped
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6-7 fresh basil leaves, chopped
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8 large eggs, room temperature, beaten
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2 cups shredded mozzarella (plus extra for topping)
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½ cup heavy cream (such as Elmlea double cream)
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Salt & pepper, to taste
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1 tbsp butter (for sautéing and greasing)
Instructions
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Slice tomatoes and arrange them on paper towels. Lightly sprinkle with salt and let sit for 20 minutes to draw out moisture.
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After 20 minutes, gently blot excess liquid with a paper towel.
2️⃣ Sauté Aromatics:
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In a small pan, melt butter over medium heat. Add onion and garlic, sautéing until softened (~3-4 mins). Remove from heat and let cool slightly.
3️⃣ Make the Egg Mixture:
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In a bowl, combine beaten eggs, mozzarella, heavy cream, sautéed onions & garlic, fresh herbs, salt, and pepper. Mix well.
4️⃣ Layer & Bake:
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First Layer: Arrange half the tomatoes in the dish. Pour half the egg mixture over them.
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Second Layer: Add remaining tomatoes, then the rest of the egg mixture.
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Top Layer: Finish with a few extra tomato slices and a sprinkle of mozzarella.
5️⃣ Bake:
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Place in the oven for ~45 minutes or until edges are golden and the center is set.
6️⃣ Serve & Enjoy!
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Let cool slightly before slicing. Best served warm.
✨ Pro Tips:
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Fresh herbs are key for maximum flavor—dried won’t give the same brightness!
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For a richer taste, try adding Parmesan or feta cheese to the mix.
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If the top browns too quickly, cover loosely with foil.
Perfect with a side salad or crusty bread! 😋
