When it comes to cooking for just myself, I’m lazy. I call this a confession, but I’m guessing that most of you can relate. Whether it’s grabbing a quick weeknight nibble in between homework and studying, or trying to shove something in my mouth before going out with friends, food ceases to be my top priority.
That’s why when I’m in a rush, eggs become my go-to meal. I simply heat up some frozen veggies in a pan with a bit of olive oil, then add the eggs and scramble them quickly, then top it off with a bit of tomato sauce and freshly ground pepper. Voila! Healthy and tasty dinner ready in under 10 minute.
The eggs are wonderful when feeding just me, but sometimes I need something a bit more presentable that I can feel good about serving to friends or family, but still don’t want to spend a long time slaving away in the kitchen. These Mini Cherry Tomato Clafoutis proved to be the perfect solution. They take less than 10 minutes of active prep (plus 32 minutes in the oven) and come out looking pretty impressive if I do say so myself.
Fresh out of the oven, they are light and airy souffle-like creations that make you look like a master chef, no one else needs to know how easy they are to make. Within a few minutes, however they fall and become a bit denser, taking on an almost pancake-like consistency.
These are a perfect appetizer and they taste just as good microwaved for breakfast the next morning. The tartness of the tomatoes adds a delicious contrast to the comforting eggy taste of the Clafoutis itself. Make them in the next few months to take full advantage of summer’s most flavorful tomatoes.
Mini Cherry Tomato Clafoutis
Adapted from Vegetarian Times Farmers’ Market Cookbook
- 3 large eggs
- ⅓ cup flour
- 1 ½ cups skim milk
- 3 tablespoons nonfat greek yogurt
- 2 tablespoons fresh thyme leaves
- ½ teaspoon salt
- ¼ teaspoon ground black pepper
- 1 pint grape or cherry tomatoes, halved (2 cups)
- 3 tablespoons finely grated Parmesan cheese
- Preheat oven to 375°F and coat a 12-cup muffin pan with cooking spray.
- Whisk the eggs in bowl, then gradually whisk in flour. It may be slightly lumpy, but try to get it as smooth as possible.
- Stir in milk, yogurt, thyme, salt, and pepper.
- Divide the batter in two, then distribute 1/2 of the batter among the 12 muffin cups. Bake 10 minutes.
- Place 3-4 tomato halves in each muffin cup, round-side up. Pour remaining batter over the top and sprinkle with cheese. Bake 22 minutes more, or until tip of knife inserted in center comes out clean. Cool 1 minute, then unmold with knife or thin spatula. Serve warm.