Description
A delicious and low-carb crustless tomato pie that’s rich in flavor and perfect for summer. Made with fresh tomatoes, herbs, eggs, and melty mozzarella, this pie skips the crust for a lighter, keto-friendly option.
Ingredients
Scale
- 4 medium ripe tomatoes, sliced (about 1.5 lbs)
- 1–2 tsp salt
- 1 tbsp butter
- ½ cup onion, chopped
- 1 clove garlic, minced
- ½ tsp black pepper
- 2 tbsp fresh oregano, chopped
- 6–7 basil leaves, chopped
- 2 cups shredded mozzarella cheese, plus extra for topping
- 2 eggs, beaten
Instructions
- Prep Tomatoes: Lay tomato slices on paper towels or plates. Sprinkle with salt and let sit for 15–30 minutes. Blot excess moisture with more paper towels.
- Sauté Aromatics: In a skillet over medium heat, melt butter and sauté onion and garlic until soft (about 8 minutes). Transfer to a mixing bowl.
- Mix Filling: Add beaten eggs, oregano, basil, shredded mozzarella (2 cups), and black pepper to the onion-garlic mixture. Stir to combine.
- Assemble Pie: Grease a 9-inch pie dish. Layer tomatoes on the bottom, add a portion of the cheese mixture, and repeat, finishing with tomato slices and a light sprinkle of cheese on top.
- Bake: Bake in a preheated oven at 375°F (190°C) for 30–40 minutes, or until the top is golden and bubbly.
- Rest: Let rest for 5–7 minutes before slicing and serving.
Notes
For best results, use ripe but firm tomatoes and drain well to prevent sogginess. Add crushed red pepper or goat cheese for variation. Perfect served with a side salad.
- Prep Time: 20 minutes
- Cook Time: 35 minutes
- Category: Low-Carb / Crustless Pie
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 210
- Sugar: 4g
- Sodium: 450mg
- Fat: 15g
- Saturated Fat: 7g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 6g
- Fiber: 1g
- Protein: 13g
- Cholesterol: 90mg