Egg stuffed Tomatoes
Ingredients:
4 large beefsteak
tomatoes (large tomatoes easy to stuff)
1 cup chopped
spinach
¼ cup chopped onion
(red or green)
4 cage-free eggs
2 teaspoons fresh
chives
¼ cup grated
Parmesan Cheese (1/4 ounce)
Directions:
Preheat oven to 350
degrees. Line a 9- inch baking dish or
pie plate with parchment paper (or lightly grease). Cut off the top of the tomato (about ¼ to ½
inch). With a spoon, gently remove the
seeds and inner of the tomato. Place the
tomatoes in a dish and salt and pepper to taste. Divide the spinach and onions
among the tomatoes.
In a medium bowl
whisk together eggs and chives and season to taste with salt, pepper, and
garlic (optional). Divide the egg
mixture among the three tomatoes. Divide
the cheese among the tomatoes and lightly top the tomatoes and egg mixture with
them. Bake them until the egg mixture
sets, about 45 to 50 minutes.
Serves: 2 to 4 people
