Try this savoury version of a clafoutis for breakfast! It's like a cross between a quiche and fritatta.
Cook Time 30minutes
1tablespoonolive oil or camelina oil
1tablespoonsugarwe subsitute Lakanto
1pintcherry tomatoes (about 2 1/2 cups)
3/4cupall purpose flour
3ouncescrumbled goat cheesefeta would work too
Heat oil over medium heat in a small skillet. Add butter, stir and shallots sugar and quarter teaspoon salt. Reduce heat to medium low and cook charlottes stirring frequently until soft and golden, about 20 minutes. Stir in garlic during the last minute of cooking.
Preheat oven to 375. Greased 8 x 8 square baking pan or similar 2 L shallow baking dish. Place tomatoes in dish in a single layer and top with shallots.
In medium bowl whisk together eggs and milk. Stir in flour, 1/4 teaspoon salt and pepper until smooth and free of lumps. Stir in feta cheese. Pour mixture over tomatoes making sure tomatoes are evenly distributed in pan. Bake until puffy, golden and barely set in centre, about 30 minutes. Let cool for a few minutes. Serve hot or at room temperature.
Recipe Source: The Unknown Chef at Birdzofafeather.ca