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Ciabatta tomato casserole with cheese
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Preparation time:
25 min
Difficulty level:
Simple
Portion:
1
Nutritional values:
843
Calories
44 g
Carbohydrates
22 g
Protein
63 g
Fat
Ingredients:
 | Cherry tomatoes, cocktail tomatoes (fresh) | 3 ¾ (75 g) |
 | Olive oil | 3 Teaspoon |
 | Egg, hen egg (organic, free range) | 1 (60 g) |
 | Ciabatta bread | ⅕ (50 g) |
 | Garlic (fresh) | ⅜ (1 g) |
 | Basil (fresh or dried) | 10 g |
 | Parmesan cheese | 12 ½ g |
 | Mozzarella | 30 g |
 | Cream cheese (20% fat) | 1 Tablespoon |
 | Spring onions, scallions (fresh) | ⅒ (1 g) |
Our recommendation
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Category: Health & Fitness
Category: Health & Fitness
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Preparation:
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
Cutting board
Grater
Kitchen knife
Peeler
Tablespoon
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