Thursday, April 25, 2013

Step Up to the Calorie Counter: Egg-Stuffed Tomatoes

Get your vegetable on first thing in the morning with this easy recipe.

While you're at it, don't dis one of the cleanest sources of protein: eggs aren't the villains they were painted to be back in the day. 

And don't skip the yolk if you can help it — you'll miss incredible nutrients that contribute to eye health, including lutein and zeaxanthin.

  • 3 tomatoes
  • 3 tsp butter
  • 3 eggs
  • A pinch of salt for each
  • A pinch of black pepper, for each
  • 1 green onion, chopped
  1. Preheat oven at 375ºF.
  2. Cut the tops off the tomatoes.
  3. Remove all the pulp and seeds inside with a spoon.
  4. Place baking paper in a baking dish.
  5. Place tomatoes in baking dish.
  6. Put 1 tsp butter into each tomato.
  7. Crack one egg into each tomato.
  8. Sprinkle salt on them.
  9. Cook them in oven for 25-30 minutes.
  10. Sprinkle black pepper on each when cooked.
  11. Top them with a little chopped green onions.
  12. Serve hot with bread sticks.
(Note: don't waste the seeds: save them in the refrigeratoe for tomato sauce.)
Courtesy GiveRecipe

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