1/3 cup plus 2 tablespoons whole wheat or other whole grain breadcrumbs
2 teaspoons extra-virgin olive oil
1 medium onion, diced
4 plum tomatoes (2 chopped and 2 thinly sliced crosswise)
2 large eggs plus 2 large egg whites
1/2 cup part-skim ricotta cheese
1/2 cup 2-percent milk
1/4 cup packed fresh basil leaves, thinly sliced, plus 1 sprig for garnish
4 ounces shredded part-skim mozzarella
Set the oven to 350 degrees Fahrenheit. Apply nonstick cooking spray to a 9-inch deep-sided pie pan. 2 tablespoons of the breadcrumbs should be distributed evenly in the pan.
Over low heat, warm the oil in a sizable nonstick skillet. Cover the skillet after adding the onion and 1/8 teaspoon salt. For about 15 minutes, cook the onions, stirring regularly, until they soften but do not brown. After one minute, stir in the diced tomatoes. Place aside in a medium basin after transfer.
In the meantime, puree the remaining 1/3 cup breadcrumbs, milk, ricotta, eggs, egg whites, and 3/4 teaspoon salt in a blender until thoroughly incorporated and smooth. Add the onion-tomato combination and the basil slices after stirring.
Place the prepared pie pan with the egg mixture inside. Add a bit of mozzarella. Around the top, arrange the tomato slices in an overlapping pattern.
About 35 minutes into baking, the eggs should be set and the cheese should be lightly toasted. Allow to stand for 10 minutes to finish cooking. Add a fresh basil sprig as garnish. Serve after cutting into 4 wedges using a sharp knife.