Baked tomatoes with mushrooms

Ingredients

• 500 g button mushrooms
• 1 small white onion (70 g)
• 15 g butter
• 1 kg tomatoes
• 1 teaspoon salt
• 1/4 teaspoon ground pepper
• 3 eggs
• 30 g Parmesan

Preparation

1. Peel the mushrooms, wash them and cut them in half lengthwise, then slice them. If they’re small, you can slice them straight away. 2. Heat the oven to 200°C. Finely chop the onion. 3. Melt 2 teaspoons of butter in a pan over medium heat. Add the onion and cook for 5 minutes, until golden. 4. Add the mushrooms and cook for 10 minutes, until their liquid has evaporated and they start to brown lightly. 5. Grease an ovenproof dish with 1 teaspoon of butter. Slice the tomatoes and arrange a layer in the dish. Gradually sprinkle 1 teaspoon of salt and 1/4 teaspoon of pepper over the tomato layers. Add half the mushrooms and onion, then another layer of tomatoes, the remaining mushrooms and a final layer of tomatoes. 6. Whisk the eggs until frothy, add the Parmesan and pour the mixture over the whole surface. Arrange any leftover mushroom slices around the edges. 7. Bake for 25 minutes at 200°C, until the egg is set and the tomatoes are lightly browned on top.