3 T flour
1 C milk
4 egg whites and 2 eggs, lightly beaten
1 C finely grated parmesan
1 heirloom tomato, diced
8 leaves of basil chiffonade
dash of salt and pepper
Preheat oven to 375° F. Grease four ramekins. Put flour in a medium-sized mixing bowl and gradually whisk in milk. Add eggs and stir until mixture is smooth. Add cheese, salt and pepper and fold to blend. Divide mixture evenly among ramekins. Set ramekins in a baking dish. Pour hot water into the dish, until water level comes up to about half the height of the ramekins. Bake for 25 minutes, or until puffy.
After removing from the oven, slide a knife around the edge of each ramekin and invert over a dish. Garnish with tomatoes and basil. Serve immediately.