Ingredients:
1 1/2 lbs cherry tomatoes
1 bulbs of garlic, cloves peeled and sliced crosswise thinly
1 tablespoon olive oil
1 teaspoon italian seasoning
1/2 teaspoon salt
1/2 teaspoon pepper
4 eggs
1 cup milk
1/4 cup flour
1 1/2 cups provolone cheese
Directions:
Arrange tomatoes single layer in 1.
5 litre (or quart) casserole dish.
(If they’re quite big in size they can be halved first.).
Sprinkle on the garlic slices.
Add oil, seasonings and toss to coat.
Roast in 425F oven about 20 minutes or until tomato skins start to shrivel.
Remove from oven and reduce oven temperature to 350 F.
In bowl, whisk together eggs, milk and flour; pour over tomato mixture.
Sprinkle with provolone cheese.
Bake 40-45 minutes or until puffed and golden.
Servings: 4
Time preparation: 20 min.
Time total: 80 min.