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Recipe details
Israeli Tomato and Cheese Pashtida
A compact crustless Israeli breakfast bake with tomato, eggs, olive oil, and cheese.
≈ 120 kcal/100 g · ≈ 432 kcal/serving
45 minEasyIsraeli
For meat, fish and egg dishes, verify the stated internal temperature with a food thermometer. Official temperature chart↗
Ingredients
Units
Base quantities are stored for one person and recalculated automatically.
feta-style cheese70 g
egg100 g
tomato180 g
olive oil10 ml
salt1 g
black pepper0.2 g
Cookware and utensils
small baking dish
mixing bowl
fork
knife
Directions
01
Heat the oven to 190°C (375°F) and oil a small baking dish.
Products
olive oil — 10 ml
Action
Preheat and oil
Time
5 min
Temperature
190°C (375°F)
02
Beat the eggs, salt, and pepper in a bowl.
Products
egg — 100 g; salt — 1 g; black pepper — 0.2 g
Action
Beat
Time
2 min
Temperature
room temperature
03
Fold the tomato and half of the cheese into the eggs.
Products
tomato — 180 g; feta-style cheese — 70 g
Action
Fold
Time
2 min
Temperature
room temperature
04
Pour the mixture into the dish and top it with the remaining cheese.
Products
feta-style cheese — 70 g
Action
Pour and top
Time
2 min
Temperature
room temperature
05
Bake the pashtida until the center reaches 74°C (165°F) and is set.
