Baked Tomatoes with Egg
Vegetarian Recipe
By Fitness and Freebies
Hollowed out tomatoes filled and baked with a mixture of eggs, Dijon mustard, scallions, basil, butter and Monterey Jack cheese.
Recipe Ingredients
4 tomatoes
6 eggs, lightly beaten
1/2 teaspoon Dijon mustard
4 scallions, thinly sliced
1/2 teaspoon basil, or 2 tablespoons fresh, chopped
1/4 cup unsalted butter, melted
2 ounces Monterey Jack cheese, cut into 2 x 1/4 inch thick slices
Recipe Directions
Preheat oven to 400 degrees. Using a sharp knife, cut 1/2 inch off the stem end of each tomato. Discard top end and scoop out pulp from tomato, leaving a thick shell. Sprinkle inside of tomatoes with salt. Invert on a rack to drain 15 minutes.
Whisk together next 4 ingredients with salt and pepper to taste in a bowl. Arrange tomatoes in a shallow baking pan. Place in oven and bake 5 minutes. Pour 1 tablespoon melted butter in each tomato. Fill tomato cavities with egg mixture. Top with strips of cheese and bake about 10 minutes or until eggs are just set.
This recipe serves makes 4 servings Baked Tomatoes with Egg Pancakes. Due to the nature of this recipe, it adjusts the number of servings in multiples of 4 only.
Nutrition information per serving:
Calories: 306
Fat: 23.4g
68% calories from fat
Cholesterol: 325mg
Protein: 13.9g
Carbohydrate: 11.2g
Fiber: 3.3g
Sodium: 196mg
Dietary Exchanges: Vegetable: 1.8, Lean meat: 1.7, Fat: 3.7
Share this Recipe
Vegetarian Fact:
Diners are demanding more meatless menu options and restaurants are responding.
