This delicious and light Persian dinner appetizer is made of plain yogurt, eggs, tomatoes, parmesan cheese and pie crust. It's nuts-free and soy-free for a guilt free treat!
Special diets: Vegetarian | nuts-free | soy-free |
️Allergens: not vegan | gluten | lactose | eggs |
⏱ 48 mins – easy
🍽 8 servings – 327 kcal per serving
|
Serving 204g |
Fat 19g |
Sat. fat 6g |
Sodium 654mg |
|
Carbs 24g |
Fibers 1g |
Sugars 3g |
Proteins 14g |
INGREDIENTS
- three quarters cup plain yogurt
- 6 eggs
- 8 tomatoes
- half cup parmesan cheese
- half cup basil
- half tsp salt
- 1 tsp black pepper
- 1 pie crust
TOOLS
- 1 baking sheet
- 1 knife
- 1 grater
- 1 bowl
- 1 oven
- 1 whisk
- 1 spoon
STEPS
Put the pie crust on a baking sheet.
Slice the tomatoes.
Shred the parmesan cheese using a grater.
Chop the basil with a knife.
Crack the eggs into a bowl and whisk for 2 minutes. Then add the plain yogurt, half of the grated parmesan cheese, half of the chopped basil, salt, and black pepper to the bowl. Mix for 2 minutes using a spoon to get a yogurt mixture.
Spread the yogurt mixture into the pie crust and add the tomato slices. Then scatter the rest of the grated parmesan cheese and chopped basil.
Preheat the oven to 375°F for 16 minutes.
Place the baking sheet in the hot oven and bake for 25 minutes.
Remove the baking sheet from the oven and turn off the heat. Set aside for 10 minutes.
It’s ready to be served !
