Ingredients:
1 1/2 lbs firm ripe tomatoes, trimmed and sliced 1/4 inch thick
salt and pepper
2 tablespoons olive oil
2 large onions, chopped
5 -7 ears fresh corn, kernels cut off cobs, about 4 Cups
2 large garlic cloves, minced
6 ounces fresh spinach, cleaned, dried and cut into thin strips
1 cup half-and-half ( could use evaporated skim milk)
2 large eggs, plus
2 egg whites
1/4 teaspoon cayenne pepper
1 1/4 cups shredded havarti cheese or 1 1/4 cups gruyere cheese, divided use
5 tablespoons chopped fresh parsley or 5 tablespoons chives, divided use
Directions:
Heat oven to 350 degrees.
Place tomatoes on double layer paper towels and sprinkle lightly with salt and pepper; cover with another double layer of paper towels.
In large skillet, over medium heat, heat oil tillhot. Add onions and corn, cook, stirring frequently, till softened, about 6 minutes. Add garlic and spinach, cook stirring frequently for 1 minutes more. Remove to large bowl.
In another mixing bowl whiks half an half, eggs, egg whites, 1 tsp salt, 1 tsp pepper and cayenne. Add corn mix and stir well. Stir in 1/2 C cheese and 2 Tbsp parsley.
Spray a 3 quart baking pan or gratin pan with nonstick spray. Add corn mixture, spread evenly. Top with HALF of the remaining cheese.
Cover top with slightly, overlapping tomato slices. Sprinkle with remaining cheese. Bake 40-45 minutes, or til pudding is set. Remove and allow to cool for 5 minutes. Sprinkle with remaining parsley.
Servings: 10
Time preparation: 25 min.
Time total: 70 min.