Tomato & Pecorino Cheese Pudding (4 individual servings) Recipe

Ingredients

1 lb. cherry tomatoes
4 Tbsp. snipped fresh chives
1/3 cup coarsely grated Pecorino Romano cheese, divided
3 eggs
3 egg whites
2 Tbsp. flour
3 Tbsp. sour cream
1 1/4 cups 2% milk
salt and pepper

Preparation

Step 1

Preheat oven to 375 degrees. Lightly spray 4 shallow ovenproof dishes, each 5-6" in diameter.

Divide the cherry tomatoes among the dishes, spreading them out, and sprinkle with the chives and 4 Tbsp. of the cheese.

In a medium bowl, whisk together the eggs and egg whites, then gradually whisk in the flour until smooth. Add the sour cream and gradually whisk in the milk to make a thin, smooth batter. Season with salt and pepper to taste.

Pour the batter over the tomatoes, dividing it evenly among the dishes. Sprinkle with the remaiing cheese and extra pepper, if desired.

Bake until set, puffed and lightly golden, 30-35 minutes.

Remove the puddings from the oven and let cook for a few minutes before serving.