Stuffed Breakfast Tomatoes

Ingredients:
2 large ripe tomatoes
½ teaspoon salt
½ teaspoon pepper
1 tablespoon fresh parsley, finely chopped
1 tablespoon olive oil
3 green onions, sliced
2 cloves garlic, minced
¼ cup fresh spinach, chopped
¼ cup shredded Parmesan cheese
2 eggs
Shredded 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.