Breakfast

Italian Tomato Tart is for Breakfast.

Italian Tomato Tart takes 20 minutes to prepare.

Italian Tomato Tart takes 60 minutes to cook.

Italian Tomato Tart makes 4 servings.

The ingredients for Italian Tomato Tart are:

1 package frozen long-grain brown rice
2 T pesto sauce
1 T Parmesan Cheese
1 egg
Cooking Spray
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1/2 c fat free milk
1/2 c egg substitute
1/4 t salt
1/8 t pepper
dash red pepper
1 egg
3/4 c mozzarella cheese
1/4 c prosciutto, cut into thin strips
3 small plum tomatoes
1 T fresh basil

Here is how you make Italian Tomato Tart:

Preheat oven 350Prepare crust: cook brown rices. Combine rice, pesto, Pam. cheese and 1 egg. Press firmly into 9 inch pie pan coated with cooking spray. Bake for 15 mins. Remove from oven. Increase temp to 400Prepare filling: combine milk and next 5 ingredients through 1 egg. Whisk in a bowl. Spring 1/2 of mozzarella and 1/2 prosciutto into bottom of pie crust. Top with 1/2 tomoato slices. Repeat procedure with remaining 1/2 of each. Pour milk mixture over. Bake for 10 mins. Reduce over to 325. Bake an addl 35 mins until set. Cook 10 mins. before serving. Sprinkle with basil. Cut into wedges. Serving Size: 1 wedgeNumber of Servings: 4Recipe submitted by SparkPeople user DMART001.

The nutritional information for Italian Tomato Tart is:

• Servings Per Recipe: 4
• Amount Per Serving
• Calories: 338.2

• Total Fat: 24.5 g
• Cholesterol: 125.4 mg
• Sodium: 544.0 mg
• Total Carbs: 15.8 g
• Dietary Fiber: 1.4 g
• Protein: 15.5 g