Corn and Tomato Gratin with Basil

• 2 tablespoons olive oil
• 1 1/2 cups chopped onions
• 5 cups fresh corn kernels (from about 7 ears)
• 1/8 teaspoon ground nutmeg
• Nonstick vegetable oil spray
• 2 1/2 cups half and half
• 3 large eggs
• 2 large egg whites
• 1/4 teaspoon hot pepper sauce
• 2 cups diced seeded tomatoes, drained
• 1/2 cup chopped fresh basil

1. Preheat oven to 350F.
2. Heat olive oil in heavy large skillet over medium-high heat.
3. Add chopped onions to skillet.
4. Saute until onions are translucent, about 4 minutes.
5. Add corn kernels and saute until cooked through, about 6 minutes.
6. Stir in ground nutmeg.
7. Season to taste with salt and pepper.
8. Cool.
9. Spray 2-quart glass baking dish with nonstick vegetable oil spray.
10. Combine half and half, eggs, egg whites and hot pepper sauce in large bowl and whisk to blend.
11. Stir corn mixture into custard.
12. Pour into prepared dish.
13. Bake until custard is set, about 30 minutes.
14. Remove gratin from oven.
15. Season tomatoes with salt and pepper.
16. Sprinkle evenly over gratin.
17. Bake until tomatoes are heated through, about 8 minutes.
18. Sprinkle with basil and serve.

olive oil, onions, corn kernels, ground nutmeg, vegetable oil spray, eggs, egg whites, hot pepper sauce, tomatoes, fresh basil

Taken from www.epicurious.com/recipes/food/views/corn-and-tomato-gratin-with-basil-2283 (may not work)