Description
A delicious and easy crustless tomato pie that’s low in carbs but full of flavor. Made with juicy tomatoes, creamy cheese, and fresh herbs, this light and healthy dish is perfect for lunch, dinner, or as a side. It’s simple to make and perfect for anyone following a low-carb or gluten-free lifestyle.
Ingredients
3 large ripe tomatoes, sliced
1 teaspoon salt
1 small onion, finely chopped
1 tablespoon olive oil
1/2 teaspoon garlic powder
1/2 teaspoon dried oregano
1/2 teaspoon dried basil
1/4 teaspoon black pepper
1 cup shredded mozzarella cheese
1/2 cup grated Parmesan cheese
3 large eggs
1/2 cup mayonnaise or sour cream
Fresh chopped basil or parsley (optional, for garnish)
Instructions
Prep the tomatoes
Slice the tomatoes and lay them on paper towels. Sprinkle with salt and let sit for 15 minutes to draw out moisture. Pat dry.Preheat the oven
Preheat to 375°F (190°C). Lightly grease a 9-inch pie dish.Sauté the onion
In a skillet, heat olive oil over medium heat. Add chopped onion and sauté until soft and slightly golden, about 3–4 minutes.Mix the filling
In a bowl, whisk the eggs, mayonnaise (or sour cream), garlic powder, oregano, basil, and black pepper.Assemble the pie
Layer half the tomatoes on the bottom of the pie dish.
Add half the sautéed onions and sprinkle with half of each cheese.
Repeat layers.
Pour the egg mixture over the top and gently shake the dish to distribute evenly.
Bake
Bake for 35–40 minutes, or until golden brown on top and set in the center. Let cool for 5–10 minutes before slicing.Garnish and serve
Sprinkle with fresh herbs if desired. Serve warm or at room temperature.
Notes
To reduce moisture even more, you can lightly roast tomato slices in the oven at 350°F for 10 minutes before using.
If using cherry tomatoes, halve them and follow the same draining process.
For added flavor, add a few crumbles of cooked bacon or chopped spinach.
- Prep Time: 20 minutes
- Cook Time: 40 minutes
- Cuisine: American, Low Carb