Stuffed Breakfast Tomatoes
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 2
Ingredients
Ingredients:2 large ripe tomatoes½ teaspoon salt½ teaspoon pepper1 tablespoon fresh parsley, finely chopped1 tablespoon olive oil3 green onions, sliced2 cloves garlic, minced¼ cup fresh spinach, chopped¼ cup shredded Parmesan cheese2 eggsShredded Parmesan, salt & pepper and fresh parsley for topping
1. Preheat oven to 350 degrees F. Cut a large circle into the top of each tomato. Remove core, stems and seeds, leaving the wall of the tomato intact. In a small bowl, combine the salt, pepper and 1 tablespoon of parsley. Rub half of the mixture onto the inside wall of one tomato and the other half onto the inside wall of the other tomato.
2. In a skillet, heat the olive oil over medium heat. Add the green onions and garlic and cook until soft, about 5 minutes. Divide the mixture in half and place into the bottoms of the tomatoes. Divide spinach in half and place over top of the onion-garlic mixture. Divide the Parmesan cheese in half and place over the spinach. Crack a raw egg into each tomato as the top layer.
3. Place tomatoes on a greased baking sheet and place in the preheated oven. Bake for 25-30 minutes, or until egg is cooked through. Top with shredded Parmesan and fresh parsley and serve immediately.
Serving Size: Serves 2 but I double or triple this recipe for my family
Number of Servings: 2
Recipe submitted by SparkPeople user BEE_FIT.
2. In a skillet, heat the olive oil over medium heat. Add the green onions and garlic and cook until soft, about 5 minutes. Divide the mixture in half and place into the bottoms of the tomatoes. Divide spinach in half and place over top of the onion-garlic mixture. Divide the Parmesan cheese in half and place over the spinach. Crack a raw egg into each tomato as the top layer.
3. Place tomatoes on a greased baking sheet and place in the preheated oven. Bake for 25-30 minutes, or until egg is cooked through. Top with shredded Parmesan and fresh parsley and serve immediately.
Serving Size: Serves 2 but I double or triple this recipe for my family
Number of Servings: 2
Recipe submitted by SparkPeople user BEE_FIT.
Nutritional Info Amount Per Serving
- Calories: 209.6
- Total Fat: 14.1 g
- Cholesterol: 97.8 mg
- Sodium: 765.5 mg
- Total Carbs: 11.2 g
- Dietary Fiber: 2.5 g
- Protein: 11.6 g
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