Crustless Tomato Pie

Crustless Tomato Pie

Adapted from Biscuits and Burlap

Serves 6, 4 FSP per serving. Can be less depending on the cheese you use.

• 4 tomatoes, sliced
• 1 Tbsp salt
• 1 Tbsp light butter
• 1/2 cup onion, chopped
• 1 clove garlic, minced
• 1/2 tsp black pepper
• 2 Tbsp fresh oregano, chopped
• 6-7 basil leaves, chopped
• 1 1/2 cups part skim mozzarella, shredded, divided
• 2 eggs beaten

1. Preheat oven to 375

2. Slice tomatoes and lay slices on plate. Sprinkle lightly with salt and let sit 20 minutes

3. Melt butter in a small skillet over medium-high heat. Add onion and garlic and saute until onions are soft (about 8 minutes). Transfer to a medium sized bowl

4. Add 1 1/4 cups cheese, eggs, herbs and pepper to bowl. Stir to combine.

5. Drain water off of plates with tomatoes. With a paper towel, gently blot tomatoes to soak up excess moisture.

6. Arrange tomatoes in a single layer on a greased pie pan. Top with 1/4 cup cheese/egg mixture. Repeat layers, ending with tomatoes. Sprinkle with reserved 1/4 cup of mozzarella.

7. Bake at 375 for 30-40 minutes or until edges are lightly browned.