"I'm single and a nuclear scientist. For me, cooking is really a social thing. After all, there's no better way to get a girl over for dinner than to cook for her." -CL Reader

Recipe by Cooking Light March 1997

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Recipe Summary

Yield:
10 servings (serving size: 1 wedge)
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 400°.

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  • Heat 1 tablespoon oil in a 9-inch cast-iron skillet over medium heat. Add Italian seasoning and garlic; sauté 1 minute. Arrange tomato slices in a circular pattern in skillet. Sprinkle with salt and pepper. Reduce heat to low.

  • Combine flour and next 7 ingredients (flour through cheese) in a large bowl. Add milk, ketchup, 2 tablespoons oil, and egg whites, stirring until moist. Pour batter into skillet. Bake at 400° for 30 minutes or until a wooden pick inserted in center comes out clean. Place a plate upside down on top of skillet, and invert onto plate.

Nutrition Facts

196 calories; calories from fat 30%; fat 6.5g; saturated fat 2g; mono fat 1.8g; poly fat 2.2g; protein 5.8g; carbohydrates 29g; fiber 1.6g; cholesterol 6mg; iron 1.7mg; sodium 182mg; calcium 164mg.
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