Ingredients

The following ingredients have 4 Servings
  • ½ tablespoon olive oil
  • ½ cup chopped onions
  • 1 clove garlic (, minced)
  • ⅛ teaspoon coarsely ground black pepper
  • 2 large eggs
  • 3 tablespoons heavy cream
  • ¼ cup shredded gruyere cheese
  • ¼ cup shredded cheddar cheese
  • 2 tablespoons pesto
  • ¼ tablespoon butter, for greasing the baking dish
  • 1 small tomato

Instruction

  • Heat oven to 375° F (190° C).
  • Heat a medium-sized skillet over medium-high heat.  Add the olive oil and swirl to evenly coat pan. Add the chopped onions, garlic, and pepper to the pan; cook stirring occasionally until onions are translucent, about 3-4 minutes. Remove pan from the heat and set aside.
  • In a medium-sized mixing bowl, whisk together the eggs and cream, stir in the shredded cheeses, the pesto, and the sautéed onions and garlic. Set the bowl aside.
  • Lightly butter a small baking dish. Slice the tomato and place the tomato slices along the bottom of the baking dish.
  • Pour the egg mixture over the tomatoes.
  • Place the baking dish on a baking sheet and bake for 25-28 minutes, until puffy and golden.