Name: Corn and Tomato Gratin with Basil
Yield: Serves 6
Ingredients: 2 tablespoons olive oil; 1 1/2 cups chopped onions; 5 cups fresh corn kernels (from about 7 ears); 1/8 teaspoon ground nutmeg; Nonstick vegetable oil spray; 2 1/2 cups half and half; 3 large eggs; 2 large egg whites; 1/4 teaspoon hot pepper sauce; 2 cups diced seeded tomatoes, drained; 1/2 cup chopped fresh basil

Recipe information

Yield
Serves 6

Ingredients

2 tablespoons olive oil

1 1/2 cups chopped onions

5 cups fresh corn kernels (from about 7 ears)

1/8 teaspoon ground nutmeg

Nonstick vegetable oil spray

2 1/2 cups half and half

3 large eggs

2 large egg whites

1/4 teaspoon hot pepper sauce

2 cups diced seeded tomatoes, drained

1/2 cup chopped fresh basil

Preparation

Step 1
Preheat oven to 350°F. Heat olive oil in heavy large skillet over medium-high heat. Add chopped onions to skillet. Sauté until onions are translucent, about 4 minutes. Add corn kernels and sauté until cooked through, about 6 minutes. Stir in ground nutmeg. Season to taste with salt and pepper. Cool.
Step 2
Spray 2-quart glass baking dish with nonstick vegetable oil spray. Combine half and half, eggs, egg whites and hot pepper sauce in large bowl and whisk to blend. Stir corn mixture into custard. Pour into prepared dish. Bake until custard is set, about 30 minutes.
Step 3
Remove gratin from oven. Season tomatoes with salt and pepper. Sprinkle evenly over gratin. Bake until tomatoes are heated through, about 8 minutes. Sprinkle with basil and serve.

TagsGratin Onion Root Vegetable Vegetable Corn Nutmeg Herbs & Spices Tomato Basil Side Dinner Gluten Free Vegetarian Nut Free Saute Oven Bake Bon Appétit

Recipe information

Ingredients

Preparation

Step 1

Step 2

Step 3

Recipe notes