Total Time
30mins
Prep 20 mins
Cook 10 mins

A good down home comfort dish.

Ingredients Nutrition

Directions

  1. In a 2 qt pan over medium heat in 1 tbsp hot butter or margarine, cook onion with the basil till tender.
  2. Add soup and tomato, heat through; stir occasionally.
  3. In a large bowl with the mixer on high, beat the egg whites till foamy.
  4. Add cream of tartar; beat till whites form stiff peaks.
  5. Preheat oven to 350.
  6. In a small bowl with mixer on high speed, beat the yolks with the water, salt and pepper till light and fluffy.
  7. With a rubber spatula CAREFULLY fold in the whites.
  8. In a oven safe skillet, over medium heat, melt remaining butter.
  9. Add egg mixture;cook till the underside is golden.
  10. (about 3 min).
  11. Place skillet in oven and bake 10 minutes till surface is golden and springs back when touched.
  12. Sprinkle with cheese.
  13. Serve immediately.
  14. Cut in 6 wedges.
  15. Serve 1/2 cup of the soup mixture over each wedge.

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