CHEESE TOMATO EGG BAKE
Steps:
- In a large bowl, whisk the egg substitute, salad dressing and garlic powder. Spray the bottom of a 3-cup round baking dish with cooking spray. Pour half of the egg mixture into dish; top with tomato and cheese. Pour the remaining egg mixture on top., Bake at 350° for 22-26 minutes or until completely set and a knife comes out clean.
Nutrition Facts : Calories 110 calories, Fat 4g fat (1g saturated fat), Cholesterol 7mg cholesterol, Sodium 442mg sodium, Carbohydrate 6g carbohydrate (3g sugars, Fiber 0 fiber), Protein 12g protein. Diabetic Exchanges
TOMATO-AND-CHEESE COBBLER
Salting the tomatoes for 15 minutes before roasting seasons them properly and helps remove any excess liquid that could potentially waterlog the filling. Try not to skip this step: It ensures that this savory summertime cobbler will be super flavorful and not too runny.
Provided by Anna Stockwell
Categories Cobbler/Crumble Tomato Biscuit Butter Buttermilk Chive Cheddar Thyme Egg Peanut Free Dinner Summer Bake Cheese
Yield 4-6 servings
Number Of Ingredients 13
Steps:
- Preheat oven to 400°F. Gently toss tomato slices with 1 Tbsp. salt in a medium bowl, then arrange in an even layer on paper towels. Let sit until most of the juices are released, about 15 minutes. Pat tomatoes dry with more paper towels.
- Meanwhile, whisk pepper, baking powder, baking soda, 1 1/2 cups flour, and 1/2 tsp. salt in a large bowl to combine. Cut in butter with a pastry cutter or 2 butter knives until pea-size pieces form. Stir in buttermilk, chives, and 3/4 cup cheese with a wooden spoon until a shaggy dough forms.
- Turn out dough onto a lightly floured work surface. Gently knead 2-3 times until dough just comes together, being careful not to overwork. Roll out dough to 3/4" thick. Cut with a 2" flour-dipped biscuit cutter or small glass. Transfer to a plate or baking sheet and chill until ready to use.
- Pour oil into a large deep heatproof skillet or braising dish. Arrange tomato slices in even layers in pan (you'll have about 3 layers); top with thyme. Roast until tomato juices start to bubble, 15-20 minutes.
- Discard thyme sprigs. Flatten tomatoes into an even layer with a spatula, then sprinkle with remaining 3/4 cup cheese. Arrange biscuits over, spacing about 1" apart. Whisk egg and 1 Tbsp. water in a small bowl. Brush biscuits with egg wash. Bake until biscuits are golden brown and firm to the touch, 18-20 minutes. Let cool 5-10 minutes before serving.
- Do Ahead: Dough can be formed into biscuits 8 hours ahead. Keep chilled.
CHINESE STIR-FRIED TOMATOES AND EGGS
Home-style Chinese food at its simplest and, arguably, tastiest, this dish is the object of nostalgia for many Chinese immigrants (and their children). Well-seasoned eggs scrambled until just-set combine at the last moment with a sweet-tart ginger-tomato sauce. Serve with lots of steamed rice. When tomatoes are out of season, canned tomatoes in juice work best.
Provided by Francis Lam
Time 20m
Yield Serves 2 or 3, with rice
Number Of Ingredients 12
Steps:
- In a mixing bowl, beat the eggs well with 1 teaspoon salt, sesame oil and rice wine or sherry. In a small bowl, stir together the cornstarch and 2 tablespoons water until well combined, then stir in the sugar and ketchup.
- If using fresh tomatoes, core and cut them into 1/2-inch wide wedges.
- Heat a wide nonstick skillet over high heat with 3 tablespoons of vegetable oil. When the oil shimmers, add most of the scallions, saving some to garnish. Cook, stirring, until very aromatic, about 20 seconds. Add the eggs, and cook, stirring well with a spatula or chopsticks, until just set but still runny, about 45 seconds. Pour the eggs back into the mixing bowl, and wipe out the pan.
- Reheat the pan over high heat with the remaining tablespoon of oil. When it is hot, add the ginger and cook until aromatic, about 15 seconds. Add the tomatoes and salt to taste; cook, stirring occasionally, until the flesh has softened but still has some shape and the juices have begun to form a sauce, 2-3 minutes. (If using canned tomatoes, add the juice as well and cook about 4 minutes, to reduce it to a saucelike consistency.)
- Reduce the heat to medium. Give the cornstarch-ketchup mixture a stir in its bowl, then stir it into the pan. Cook, stirring, until the sauce returns to a boil and thickens. Taste and adjust seasoning with salt, sugar or more ketchup - you want a savory, tart-sweet sauce. Stir the eggs in the bowl to cut up the curds a bit, then return them to the pan. Cook, stirring, for a few seconds to finish cooking the eggs and to combine. Top with the reserved scallions, and serve with steamed rice.
Nutrition Facts : @context http, Calories 351, UnsaturatedFat 22 grams, Carbohydrate 13 grams, Fat 28 grams, Fiber 3 grams, Protein 12 grams, SaturatedFat 4 grams, Sodium 676 milligrams, Sugar 8 grams, TransFat 0 grams
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