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1 teaspoon olive oil
1 cup onion -- slivered
1 clove garlic -- chopped
3/4 cup shredded mozzarella cheese (about 3 oz)
1 cup plum tomatoes -- sliced 1/4 inch thick (I used 8 cherry tomatoes)
1/4 cup fresh basil -- shredded
1 cup heavy cream
1/4 teaspoon pepper -- freshly ground
1/4 cup parsley
How To Prepare:
Spray non-stick pan, or custard cups/muffin tin, with cooking spray; add oil and saute onion and garlic for 8 minutes until slightly brown. Spread onion mixture on bottom of pan. Sprinkle with cheese. Arrange tomato slices over cheese; top with basil. Combine cream, pepper, and eggs. Process in blender until smooth. Pour over tomatoes.
Bake at 350 degrees for 45 minutes or until knife inserted 1 inch from center comes out clean. Let stand for 10 minutes.
I used the large 10 ounce Anchor custard cups, and I had some room at the top. If you don't have large custard cups, I would either use a jumbo muffin tin, or put all in one pan, and cut slices.
Original recipe didn't include parsley, but I like getting my veggies in any way I can, as well as the good breath parsley helps to create, and parsley usually works in just about anything that isn't sweet. I suppose you could leave it out, but the counts are negligible.
Carbs per serving - include all nutritional information if known: