Green Bean and Scallion Torta
Steaming the torta inside a slow cooker helps create a tender, creamy texture.
You'll need a 6-cup souffle dish, a round rack to rest it on and a slow-cooker large enough to contain the dish. If you don’t have a rack, make a thick coil using crumpled aluminum foil.
Unsalted butter, for the souffle dish
8 ounces fresh green beans, trimmed
6 large eggs
1/4 cup whole or low-fat (2 percent) milk
Freshly ground black pepper
1/2 cup freshly grated Parmigiano-Reggiano cheese
1/2 cup finely chopped scallions, white and light-green parts
1 tablespoon chopped fresh basil
Grease the inside of the souffle dish with a little butter. Place the rack inside the slow-cooker.
Bring a large saucepan of water to a boil over high heat. Add the green beans and a generous pinch of salt. Cook for about 7 minutes or until the beans are bright green and tender. Drain the beans in a colander and immediately rinse under cool running water. Pat them dry, then arrange them in the bottom of the souffle dish.
Whisk together the eggs and milk; season with a small pinch of salt and a generous sprinkling of pepper. Pour slowly into the souffle dish. Gently stir in the cheese, scallions and basil.
Pour 2 cups of very hot/just-boiled water into the slow cooker, then place the souffle dish on the rack in the slow cooker. Cover and cook on HIGH for 11/2 to 2 hours or until a knife inserted into the center of the torta comes out clean. Remove the dish from the slow cooker.
Run a knife around the edge of the torta to help dislodge it from the souffle dish, then carefully slide it onto a serving plate. Cut into wedges; serve warm or at room temperature. Makes 6 servings.
Source: Adapted from “The Mediterranean Slow Cooker,” by Michele Scicolone (Houghton Mifflin Harcourt, 2013).
Per serving (using low-fat milk): 130 calories, 11 g protein, 5 g carbohydrates, 8 g fat, 3 g saturated fat, 220 mg cholesterol, 250 mg sodium, 2 g dietary fiber, 1 g sugar