Low Calorie Eggs in Tomato Cups |
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Prep Time: 10 Minutes Cook Time: 10 Minutes |
Ready In: 20 Minutes Servings: 4 |
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Very easy recipe that looks lovely and is great for the waistline Ingredients:
4 medium tomatoes |
4 eggs |
1/4 cup milk |
salt |
1 teaspoon vegetable oil |
2 green onions, chopped |
1/4 cup chopped green pepper |
1 teaspoon chopped fresh basil or 1/4 teaspoon dried basil |
Directions:
1. Cut the tops from the washed tomatoes and remove the pulp leaving a thick shell.
2. Do this by running a sharp knife around the inside (don't puncture the skin) and then remove the pulp with a spoon.
3. Preheat oven to 250 F Place tomatoes cut side down in an oven proof dish and bake for apprx 6 minutes- they should be just warmed through Meanwhile whisk together the eggs, milk, Basil and salt Saute the peppers& green onions in the tsp of oil for 2 minutes Pour in the egg mixture and scramble the eggs When tomatoes are warmed through flip over and place on a serving platter Divide the eggs evenly between the tomatoes filling the cavity Serve.
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