Eggs In Tomato Cups
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 4
Ingredients
4 medium tomatoes 4 eggs (or egg substitute)1/4 cup skim milk salt 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
Cut the tops from the washed tomatoes and remove the pulp leaving a thick shell.
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.
Serve.
Number of Servings: 4
Recipe submitted by SparkPeople user JONESIES.
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.
Serve.
Number of Servings: 4
Recipe submitted by SparkPeople user JONESIES.
Nutritional Info Amount Per Serving
- Calories: 118.0
- Total Fat: 6.6 g
- Cholesterol: 212.8 mg
- Sodium: 83.2 mg
- Total Carbs: 7.6 g
- Dietary Fiber: 1.6 g
- Protein: 8.0 g
Member Reviews