1 1/2 pounds tomatoes, cored and sliced 1/4 inch thick
salt and pepper
2 tablespoons olive oil
2 cups onions, chopped
6 corn on the cob, fresh, or 4 cups frozen corn, thawed
2 tablespoons garlic, chopped
1/4 pound spinach, cleaned, dried and cut into 1/4-inch julienned strips (2.5 C packed)
1 cup half and half
2 eggs
2 egg whites
1 teaspoon salt
3/4 teaspoon black pepper, fresh ground
1/8 teaspoon cayenne pepper
1 1/4 cups Gruyere or Swiss cheese, grated (4 to 5 ounces divided)
5 tablespoons parsley, chopped
cooking spray
Place sliced tomatoes on double layer of paper towels. Sprinkle them lightly with salt and black pepper and cover with another double layer of paper towels.
In large heavy skillet over medium heat, heat olive oil until hot. Add onions and corn kernels and cook, stirring constantly, until softened, about 6 minutes. Add garlic and spinach, and cook and stir 1 minute more. Remove and add to large bowl. Let cool 10 minutes.
In mixing bowl whisk together half and half, eggs, egg whites, 1 teaspooon salt, 3/4 teaspoon black pepper and cayenne pepper. Add to corn mixture and stir well. Stir in 1/2 cup of cheese and 2 tablespoons of parsley.