Tomato-cheese casserole

Name: Tomato-cheese casserole
Cook time: 30 min
Total time: 30 min
Yield: 3
Ingredients: 400 g Tomatoes; 1 big onion; 2 TABLESPOONS Olive oil; 4 Eggs; 75 ml Milk; 2 Tomato and mozzarella seasoning; 7-10 Tbsp white pepper; 100 g Sheep's cheese; 125 g Mozzarella cheese; 1 Branch rosemary; 40 g black olives; 7-10 Tbsp Basil

AUTHOR
Valentine Lee

DIFFICULTY
easy

RATING

COOK TIME
30 mins

TOTAL TIME
30 mins

Ingredients

Servings: 3

400 g Tomatoes
1 big onion
2 TABLESPOONS Olive oil
4 Eggs
75 ml Milk
2 Tomato and mozzarella seasoning
7-10 Tbsp white pepper
100 g Sheep's cheese
125 g Mozzarella cheese
1 Branch rosemary
40 g black olives
7-10 Tbsp Basil

Directions

1
Preheat the oven (electric cooker: 225 °C/ circulating air: 200 °C/ gas. level 4) Wash, clean and halve the tomatoes. Peel onion and cut into large cubes. Heat the oil in a casserole dish or ovenproof pan suitable for the stove. Add tomatoes and onion and fry for 8-10 minutes.
2
Season with 1/2 teaspoon of seasoning. In the meantime, whisk eggs, milk, rest of tomato and mozzarella seasoning and pepper. Coarsely grate the feta cheese and stir it into the egg milk until 1/3. Cut the mozzarella into slices. Wash the rosemary, dab dry and remove the needles. Add the rosemary 2 minutes before the end of the cooking time and fry. Add olives and pour egg milk over it. Sprinkle with the remaining feta cheese and spread mozzarella on top. Leave in the oven for about 15 minutes.
3
Wash the rosemary, dab dry and remove the needles. Add the rosemary 2 minutes before the end of the cooking time and fry. Add olives and pour egg milk over it. Sprinkle with the remaining feta cheese and spread mozzarella on top. Leave in the oven for about 15 minutes. Serve garnished with basil