Instructions
1️⃣ Prep the Tomatoes:
Slice tomatoes and arrange them on paper towels. Lightly sprinkle with salt and let sit for 20 minutes to draw out moisture.
After 20 minutes, gently blot excess liquid with a paper towel.
2️⃣ Sauté Aromatics:
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:
In a bowl, combine beaten eggs, mozzarella, heavy cream, sautéed onions & garlic, fresh herbs, salt, and pepper. Mix well.
4️⃣ Layer & Bake:
Preheat oven to 180°C/350°F. Grease a 28cm (11-inch) pie dish with butter.
First Layer: Arrange half the tomatoes in the dish. Pour half the egg mixture over them.
Second Layer: Add remaining tomatoes, then the rest of the egg mixture.
Top Layer: Finish with a few extra tomato slices and a sprinkle of mozzarella.
5️⃣ Bake:
Place in the oven for ~45 minutes or until edges are golden and the center is set.
6️⃣ Serve & Enjoy!
Let cool slightly before slicing. Best served warm.
✨ Pro Tips:
Fresh herbs are key for maximum flavor—dried won’t give the same brightness!
For a richer taste, try adding Parmesan or feta cheese to the mix.
If the top browns too quickly, cover loosely with foil.
Perfect with a side salad or crusty bread! 😋
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