Eggs In Tomato CupsSubmitted by: JONESIES
IntroductionA low calorie breakfast dish...scrambled eggs served in warmed tomato cups. A low calorie breakfast dish...scrambled eggs served in warmed tomato cups.
4 medium tomatoes
4 eggs (or egg substitute)
1/4 cup skim milk
1 teaspoon vegetable oil
2 green onions, chopped
1/4 cup chopped green pepper (optional)
1 teaspoon chopped fresh basil or 1/4 teaspoon dried basil
Do this by running a sharp knife around the inside (don't puncture the skin) and then remove the pulp with a spoon.
Preheat oven to 250 F
Place tomatoes cut side down in an oven proof dish and bake for apprx 6 minutes- they should be just warmed through. Meanwhile whisk together the eggs, milk, basil and salt.
Saute the optional peppers & green onions in the tsp of oil for 2 minutes
Pour in the egg mixture and scramble the eggs. When tomatoes are warmed through flip over and place on a serving platter.
Divide the eggs evenly between the tomatoes filling the cavity.
Number of Servings: 4
Recipe submitted by SparkPeople user JONESIES.