Mini Cherry Tomato Clafoutis

• 3 large eggs
• 13 cup flour
• 1 1/2 cups reduced-fat milk
• 3 Tbs. reduced-fat sour cream
• 1 Tbs. chopped fresh thyme
• 1/2 tsp. salt
• 1/4 tsp. ground black pepper
• 1 pint grape or cherry tomatoes, halved (2 cups)
• 2 Tbs. pine nuts
• 2 Tbs. grated Romano or Parmesan cheese

1. Preheat oven to 375F.
2. Coat 12-cup muffin pan with cooking spray.
3. Beat eggs in bowl.
4. Gradually whisk in flour.
5. Stir in milk, sour cream, thyme, salt, and pepper.
6. Divide half of batter among muffin cups.
7. Bake 10 minutes.
8. Place 3 tomato halves in each muffin cup, round-side up.
9. Pour remaining batter over top, and sprinkle with pine nuts and cheese.
10. Bake 22 minutes more, or until tip of knife inserted in center comes out clean.
11. Cool 1 minute, then unmold with knife or thin spatula.
12. Serve warm.

eggs, flour, milk, sour cream, thyme, salt, ground black pepper, grape, nuts, romano

Taken from www.vegetariantimes.com/recipe/mini-cherry-tomato-clafoutis/ (may not work)