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Ciabatta tomato casserole with cheese

Ciabatta tomato casserole with cheese

Preparation time:
25 min
Difficulty level:

Nutritional values:

44 g
22 g
63 g


Cherry tomatoes, cocktail tomatoes (fresh)Cherry tomatoes, cocktail tomatoes (fresh)3 ¾ (75 g)
Olive oilOlive oil 3 Teaspoon
Egg, hen egg (organic, free range)Egg, hen egg (organic, free range)1 (60 g)
Ciabatta breadCiabatta bread⅕ (50 g)
Garlic (fresh)Garlic (fresh)⅜ (1 g)
Basil (fresh or dried)Basil (fresh or dried) 10 g
Parmesan cheeseParmesan cheese 12 ½ g
MozzarellaMozzarella 30 g
Cream cheese (20% fat)Cream cheese (20% fat) 1 Tablespoon
Spring onions, scallions (fresh)Spring onions, scallions (fresh)⅒ (1 g)


Step 1:
Preheat oven (200 degrees convection). Grease a shallow baking dish with oil. Cut ciabatta into rough cubes. Wash and halve the tomatoes.
Step 2:
Spread the bread and tomatoes in the baking dish. Drizzle with 3 tablespoons of olive oil and roast in the oven for about 5 minutes.
Step 3:
Meanwhile grate Parmesan cheese, if necessary. Peel and finely chop the garlic. Wash basil, shake dry and chop leaves coarsely. Beat eggs and stir in Parmesan cheese, garlic, chopped basil and cream cheese. Season with salt and pepper.
Step 4:
Remove bread and tomatoes from the oven and lower the temperature ( 175 degrees convection). Pour egg mixture over the casserole and bake in the oven for another 15 minutes. Meanwhile, cut mozzarella into thin slices. About 5 minutes before the end of the baking time, cover the casserole with the mozzarella slices. Finally, remove casserole from oven and sprinkle with remaining basil.

Macronutrient distribution:

The recipe Ciabatta tomato casserole with cheese is composed of the following macronutrients.

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Kitchen utensils needed:

Casserole dish
Casserole dish
Cutting board
Cutting board
Kitchen knife
Kitchen knife
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