Baked Tomatoes Recipe
Ingredients
| 3 cups corn kernels cut from the cob | ||
| 3 tomatoes, peeled and diced | ||
| Shallots | 4 , finely chopped | |
| Eggs | 2 , separated | |
| Ground black pepper | 1 To taste | |
| Whole wheat bread crumbs | 3 Tablespoon, buttered | |
| Salt | To Taste | |
Directions
1. Preheat the oven to 375 degrees.
2. Combine the corn kernels, tomatoes, shallots, egg yolks, and salt and pepper.
3. Beat the egg whites until stiff but not dry and fold into the vegetable mixture. Pour into a buttered 1 1/2-quart baking dish, casserole, or souffle dish.
4. Sprinkle with the crumbs and bake until set, about 40 minutes.
2. Combine the corn kernels, tomatoes, shallots, egg yolks, and salt and pepper.
3. Beat the egg whites until stiff but not dry and fold into the vegetable mixture. Pour into a buttered 1 1/2-quart baking dish, casserole, or souffle dish.
4. Sprinkle with the crumbs and bake until set, about 40 minutes.
Chef
