Mini Cherry Tomato Clafoutis
Hot out of the oven, clafoutis are light, puffy, and soufflé-like, but as they cool, their tops fall and their consistency becomes quiche-like. …
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Hot out of the oven, clafoutis are light, puffy, and soufflé-like, but as they cool, their tops fall and their consistency becomes quiche-like.
Ingredients
- 3 large eggs
- 1/3 cup flour
- 1 1/2 cups reduced-fat milk
- 3 Tbs. reduced-fat sour cream
- 1 Tbs. chopped fresh thyme
- 1/2 tsp. salt
- 1/4 tsp. ground black pepper
- 1 pint grape or cherry tomatoes, halved (2 cups)
- 2 Tbs. pine nuts
- 2 Tbs. grated Romano or Parmesan cheese
Preparation
- Preheat oven to 375°F. Coat 12-cup muffin pan with cooking spray.
- Beat eggs in bowl. Gradually whisk in flour. Stir in milk, sour cream, thyme, salt, and pepper. Divide half of batter among muffin cups. Bake 10 minutes.
- Place 3 tomato halves in each muffin cup, round-side up. Pour remaining batter over top, and sprinkle with pine nuts and 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.
Nutrition Information
- Serving Size Serves 6
- Calories 147
- Carbohydrate Content 11 g
- Cholesterol Content 117 mg
- Fat Content 8 g
- Fiber Content 1 g
- Protein Content 8 g
- Saturated Fat Content 3 g
- Sodium Content 304 mg
- Sugar Content 4 g
- Trans Fat Content 0 g
- Unsaturated Fat Content 0 g