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1. Turn the oven to 375 degrees and preheat.
2. Combine the eggs, ricotta, Romano cheese, salt and pepper in a large bowl and mix well.
3. Combine the milk and cornstarch in a glass measuring cup and whisk until smooth.
4. Stir the mixture into the bowl with the eggs and whisk well.
5. Add the mint and basil and stir well to combine.
6. Pour the mixture into a 10 inch cast iron skillet.
7. Arrange the tomatoes on top, overlapping if needed.
8. Bake until the center is puffed and the edges are set, which takes about 35 to 40 minutes.
9. Cool for 5 minutes then slice and serve.
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