Tomato Potato Eggy-Bakey

Name: Tomato Potato Eggy-Bakey Recipe
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Yield: 6
Ingredients: 9.0 large Egg fresh whole raw; 0.5 cup fluid (yields 2 cups whipped) Heavy Whipping Cream; 2.0 tbsp Butter unsalted; 1.0 medium (2-1/4 to 3-1/4 dia.) Potato raw; 1.0 medium whole (2-3/5 dia) Tomatoes red ripe raw year round average; 2.0 tbsp Parmesan Cheese grated; Salt as desired

Minutes to Prepare: 10
Minutes to Cook: 20

Number of Servings: 6

Ingredients

9.0 large Egg, fresh, whole, raw0.5 cup, fluid (yields 2 cups whipped) Heavy Whipping Cream2.0 tbsp Butter, unsalted1.0 medium (2-1/4" to 3-1/4" dia.) Potato, raw1.0 medium whole (2-3/5" dia) Tomatoes, red, ripe, raw, year round average2.0 tbsp Parmesan Cheese, gratedSalt, as desired

Directions

Preheat oven to 350. Sautee potato in butter. Layer potatoes on bottom of 9x13 pan. Whisk together eggs and cream. Pour over potatoes. Layer tomatoes on top then sprinkle it all with parmesan cheese. Cook for 20 minutes.

Serving Size: Makes 6 4-inch pieces

Number of Servings: 6.0

Recipe submitted by SparkPeople user AMBERTEMERITY.

Servings Per Recipe: 6

Nutritional Info Amount Per Serving

Calories: 246.8
Total Fat: 19.0 g
Cholesterol: 317.9 mg
Sodium: 153.1 mg
Total Carbs: 7.8 g
Dietary Fiber: 1.1 g
Protein: 11.4 g

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