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1/2 pint cherry or grape tomatoes
8 eggs
1/2 cup sour cream
3/4 cup grated swiss or cheddar
3 tbsp chopped fresh dill, or 1/4 tsp dried dill weed
2 green onions, sliced
1/4 tsp salt
Preheat oven to 350F (180C). Generously butter or spray with vegetable oil a 9-inch (23-cm) pie plate. Slice tomatoes in half. In a large bowl, whisk eggs, then whisk in sour cream. Stir in tomatoes, cheese, dill, onions and salt. Pour into pie plate. Stir to evenly distribute ingredients. Bake in centre of 350F (180C) oven until top is light golden and set in centre when jiggled, about 30 minutes. Remove from oven and let stand 5 minutes. Then slice into wedges and serve warm or at room temperature. Great with a leafy green salad and crusty garlic bread.
Calories 185, Protein 13.1g, Carbohydrates 3g, Fat 13.2g, Fibre 0.4g, Sodium 224mg.
Tiny tomatoes cheer up any egg dish. One of our favourite easy dinners is this speedy baked egg dinner with cherry or grape tomatoes.