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.

Ingredients

• 3 tomatoes
• 3 tsp butter
• 3 eggs
• A pinch of salt for each
• A pinch of black pepper, for each
• 1 green onion, chopped

Instructions

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