Tomato And Corn Pudding
Ingredients
- 1 1/2 lbs firm ripe tomatoes, trimmed and sliced 1/4 inch thick ⓘ
- salt and pepper ⓘ
- 2 tablespoons olive oil ⓘ
- 2 large onions, chopped ⓘ
- 5 -7 ears fresh corn, kernels cut off cobs, about 4 Cups
- 2 large garlic cloves, minced ⓘ
- 6 ounces fresh spinach, cleaned, dried and cut into thin strips ⓘ
- 1 cup half-and-half (could use evaporated skim milk) ⓘ
- 2 large eggs, plus
- 2 egg whites
- 1/4 teaspoon cayenne pepper ⓘ
- 1 1/4 cups shredded havarti cheese or 1 1/4 cups gruyere cheese, divided use ⓘ
- 5 tablespoons chopped fresh parsley or 5 tablespoons chives, divided use ⓘ
Instructions
- Heat oven to 350 degrees.
- Place tomatoes on double layer paper towels and sprinkle lightly with salt and pepper; cover with another double layer of paper towels.
- In large skillet, over medium heat, heat oil tillhot. Add onions and corn, cook, stirring frequently, till softened, about 6 minutes. Add garlic and spinach, cook stirring frequently for 1 minutes more. Remove to large bowl.
- In another mixing bowl whiks half an half, eggs, egg whites, 1 tsp salt, 1 tsp pepper and cayenne. Add corn mix and stir well. Stir in 1/2 C cheese and 2 Tbsp parsley.
- Spray a 3 quart baking pan or gratin pan with nonstick spray. Add corn mixture, spread evenly. Top with HALF of the remaining cheese.
- Cover top with slightly, overlapping tomato slices. Sprinkle with remaining cheese. Bake 40-45 minutes, or til pudding is set. Remove and allow to cool for 5 minutes. Sprinkle with remaining parsley.
Nutrition & Diet Analysis (per serving)
785
kcal
39% DV
Protein
Fat
Carbs
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).