|Butter (for the dish)|
|1||cup fresh skim-milk ricotta|
|2||tablespoons chopped fresh parsley|
|5||eggs, lightly beaten|
|Salt and pepper, to taste|
|4||medium vine or plum tomatoes, cored and thinly sliced|
|1/2||cup shredded mozzarella|
1. Set the oven at 375 degrees. Butter a 9-inch glass or ceramic pie pan.
2. In a skillet over medium heat, melt the butter. Add the onion and cook over medium heat, stirring often, for 5 minutes. Set aside to cool.
3. In a bowl, combine the ricotta, parsley, eggs, salt, and pepper. Stir in the onion. Spread the mixture in the dish. Arrange the tomatoes overlapping on top. Sprinkle with mozzarella.
4. Bake for 40 to 45 minutes or until the edges are lightly browned and the filling is set in the center. Cool for 5 minutes, then cut into wedges. Serve warm or at room temperature.