Prep Time: 20 mins | Cook Time: 30 mins | Total Time: 50 mins | Yield: 8 Servings
Easy, delicious, and full of flavors! This Crustless Tomato Pie is ready in just about an hour! This is low-carb so you don’t need to worry about eating a lot. Enjoy!
Ingredients:
2 c mozzarella cheese, shredded, plus extra for sprinkling over top
6-7 leaves basil, chopped
2 Eggs, beaten
1 tbsp butter
½ tsp black pepper
4 tomatoes, sliced
1-2 tsp salt
2 tbsp fresh oregano, chopped
½ c onion, chopped
1 clove garlic, minced
Directions:
Prepare the oven and preheat it to 190 degrees C or 350 degrees F.
Slice the tomatoes and place them onto plates. Sprinkle each slice with salt and let them sit at room temperature for about 10 minutes.
Place a skillet on the stove and turn the heat to medium-high. Add butter and allow it to melt. Add the garlic and sauté for about a minute or just until aromatic.
Add the onion, then sauté for a few minutes until translucent. Move the sauteed veggies onto a clean plate.
Add pepper, cheese, and herbs into the bowl with the sauteed veggies. Stir everything until well incorporated.
After 10 minutes, use paper towels to pat dry the tomato slices. Place 1/4 of the tomatoes into the prepared pan and arrange them in a single layer.
Sprinkle ¼ cup of the cheese mixture over the tomatoes.
Repeat the process with the rest of the tomatoes and cheese mixture until everything is arranged in layers. Top with mozzarella cheese.
Place the pan in the preheated oven and bake the pie for about 30 to 40 minutes or until done.
Remove the pie from the oven and let it rest for at least 5 minutes at room temperature.
Serve warm. Enjoy!
Notes:
Make sure to pat dry the tomatoes well.
Leftovers should be kept in an airtight container, then in the fridge. Reheat before serving again.
Nutrition Facts:
Calories: 120 kcal | Carbohydrates: 5g | Protein: 8g | Fat: 8g | Saturated Fat: 4g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 1g | Cholesterol: 63mg | Sodium: 488mg | Potassium: 219mg | Fiber: 1g | Sugar: 3g | Vitamin A: 806IU | Vitamin C: 9mg | Calcium: 180mg | Iron: 1mg
Ingredients
- 2 c mozzarella cheese, shredded, plus extra for sprinkling over top
- 6-7 leaves basil, chopped
- 2 Eggs, beaten
- 1 tbsp butter
- ½ tsp black pepper
- 4 tomatoes, sliced
- 1-2 tsp salt
- 2 tbsp fresh oregano, chopped
- ½ c onion, chopped
- 1 clove garlic, minced
Instructions
Prepare the oven and preheat it to 190 degrees C or 350 degrees F.
Slice the tomatoes and place them onto plates. Sprinkle each slice with salt and let them sit at room temperature for about 10 minutes.
Place a skillet on the stove and turn the heat to medium-high. Add butter and allow it to melt. Add the garlic and sauté for about a minute or just until aromatic.
Add the onion, then sauté for a few minutes until translucent. Move the sauteed veggies onto a clean plate.
Add pepper, cheese, and herbs into the bowl with the sauteed veggies. Stir everything until well incorporated.
After 10 minutes, use paper towels to pat dry the tomato slices. Place 1/4 of the tomatoes into the prepared pan and arrange them in a single layer.
Sprinkle ¼ cup of the cheese mixture over the tomatoes.
Repeat the process with the rest of the tomatoes and cheese mixture until everything is arranged in layers. Top with mozzarella cheese.
Place the pan in the preheated oven and bake the pie for about 30 to 40 minutes or until done.
Remove the pie from the oven and let it rest for at least 5 minutes at room temperature.
Serve warm. Enjoy!
Notes
Make sure to pat dry the tomatoes well. Leftovers should be kept in an airtight container, then in the fridge. Reheat before serving again.
