You will need to drain slightly over the kitchen sink, but that did not affect the pie; just do it carefully.


I made this pie for the first time with company coming.  They loved it!  This is a different and unusual side and will add interest and flavor to any meal. Vegetable lovers will really enjoy this pie.  Also a great use of tomatoes in the summertime.

2 large tomatoes
1 tsp salt (5 mL)
2 tbsp butter (30 mL)
2 bell peppers, chopped
2/3 cup chopped green onions (150 mL)
1 tsp minced garlic (5 mL)
3 eggs
1 tsp Lawry’s® salt-free seasoning (5 mL)
1/2 tsp black pepper (2 mL)
11/2 cups grated Mozzarella cheese (375 mL)

Preheat the oven to 375°F (190°C).

Slice tomatoes and sprinkle salt over them.  Set aside for at least 20 minutes.  Drain in a colander and gently pat tomatoes with paper towels to remove excess moisture.

In nonstick frying pan, in butter and over medium heat stir-fry peppers until softening.  Add green onions and minced garlic. Stir-fry a few minutes more.  Set aside vegetables to cool slightly. 

In small bowl, beat eggs with fork and stir in Lawry’s® salt-free seasoning and black pepper.  Add eggs and 1 cup (250 mL) grated Mozzarella cheese to cooled vegetables.

Place first layer of tomatoes in 9-inch (23 cm) glass pie dish.  Spread with half vegetable mixture, remaining tomatoes and remaining vegetable mixture plus 1/2 cup grated Mozzarella cheese for the top.  Bake 30 to 40 minutes until the edges are browned.  Allow to cool 10 minutes before serving.  After first slice is removed, tilt the pie dish carefully over the kitchen sink to remove the small amount of liquid that will accumulate.

Yield:  8 servings
1 serving
145.6 calories
8.0 g protein
10.5 g fat
1.2 g fiber
4.4 g net carbs 

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