Crustless Tomato Pie Frittata (Low-Carb)

This delicious low-carb crustless tomato pie makes a protein-packed breakfast or brunch option.

Ingredients

• 3 eggs
• ⅓ cup whole milk
• 1 T. minced garlic
• 1 ¼  cup sharp cheddar
• ¾ cup asiago or parmesan
• ½ cup ricotta or cottage cheese
• 1 large slicing tomato or 2 medium tomatoes
• 1 T. Tapioca flour*
• ½ tsp dried basil
• ¼ tsp dried oregano
• Salt and pepper
• 3 green onions, chopped (green parts only)
• Cooking spray

Directions

1. Preheat oven to 350°F. Use cooking spray to spray a glass pie dish or 8x8 glass cooking dish.
2. Slice tomatoes thinly, and slice large pieces in half; place them on paper towels or parchment paper and sprinkle very lightly with salt. Let them sit for 5-6 minutes so the salt brings out the moisture.
3. While tomato slices are sitting, blend together everything else but the parmesan and green onion. I suggest using an immersion blender for this to get the best incorporation. I added a liberal amount of pepper, but since the cheese and tomatoes have salt I only used about 1/4 tsp salt added to the mixture.
4. Pat tomato slices with paper towels to remove as much moisture as possible.  
5. For two layers**, pour ½ of the mixture into the bottom of the baking dish. The mixture will be stiff enough to support the layers without any tomatoes sinking.
6. Arrange tomato slices on top of layer and sprinkle green onion. Sprinkle half the parmesan to finish the layer. Repeat layering.
7. Bake on 350°F for 20 minutes. Then change to 375°F for the last 7-10 minutes. 

*1 tablespoon of tapioca flour is optional and adds 6g carbohydrates to the entire recipe (less than 1g carb per slice); alternatively, you could include potato starch or corn starch instead, or no starch at all. Tapioca flour is commonly used when making Brazilian cheese bread and gives a bit of puff/rise.

** Depending on the number of tomato slices and how densely you want to layer them, if you want to do three layers then use 1/3 of the mixture for each layer.