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When I first made this recipe, we were on the boat and I kind of just dumped everything into the pan, plunked the cheese on top and cooked it in my Omnia stove top oven. It was delicious but not terribly pretty. Notice how I tried to dress it up with a little basil?
It did the trick as far as a healthy, easy and tasty boat dish but we are expecting more visitors soon at our little home by the sea where I have a real oven and I wanted to add ‘pretty’ to the ‘healthy’, ‘easy’ and ‘tasty’. All it meant was a little fine tuning of the method with basically the same ingredients.
I also don’t really like a lot of prep in the morning….coffee, yes….but I love the make-ahead method so I can pretend that someone else made it.. Never thought of myself as a galley princess but I do love starting my day slowly.
So I did some testing with this recipe and it can be made in advance and frozen, then popped in the oven to reheat for a few minutes. I’ll get to that in the recipe card below.
And for you Omnia users, it can still be made quite easily on your stove top.
Be back soon. I’m off to cook another bit of yumminess for our guests.
Inspiration thanks to food.com
Perfect for a simple brunch or add a side salad for a main course meal
Lightly grease an 8” pie plate or Omnia stove-top baking pan if using
Sprinkle cheese over bottom of pie plate
Sprinkle onion over cheese
Arrange tomato slices over onion
Whisk eggs, milk or cream and seasonings and pour over tomatoes
For conventional oven, bake at 350 ° F (177 ° C) for 30 minutes or until set
For Omnia oven, bake covered in pre-heated base plate on high for 5 minutes then continue cooking on medium low for another 25 minutes or until set (knife in centre comes out clean)
Special equipment: Omnia stove top oven (optional). If using a conventional oven you will need a pie plate (8” or 9”)
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