4 servings
Recipe from
Everyday Food Magazine
Husband-Tested
in Alice’s Kitchen
Make this dish when the local
tomatoes are perfectly ripe. These make
a really nice light summer meal along with Brown Rice made with HomemadeVegetable Broth. Try adding some
rinsed black beans or steamed broccoli to the egg mixture for a little variety.
4 large beefsteak tomatoes
Kosher salt, to taste
Freshly ground pepper, to
taste
½ cup fresh corn kernels
4 teaspoons basil pesto (optional)
4 large eggs
2 teaspoons snipped fresh
chives or 2 scallions, thinly sliced
¼ cup freshly grated
Parmesan cheese
Preheat oven to 350F. Line a 9-inch baking dish or pie plate with
parchment paper. Cut off the top ½-inch from each tomato with a serrated
knife. With a melon baller, gently
remove seeds and inner membrane, being careful not to break through the flesh
of the tomatoes. Place the tomatoes in
the baking dish. (If the tomatoes don’t sit level, take a small sliver off the bottom of
the tomato with a very sharp knife.) Season
the tomatoes with salt and pepper. If
using pesto, put 1 teaspoon in the bottom of each tomato. Divide the corn kernels between the tomatoes. In a medium bowl, whisk together the eggs,
chives or scallions and season with salt and pepper. Divide evenly among the tomatoes and then top
with the cheese. Bake until the egg
mixture is set, 45-50 minutes. Serve
warm.
Nutritional Information: (per tomato without pesto) 148 calories; 7.1 g fat (2.5 g sat. fat);
10.3 g protein; 13 g carb; 2.5 g fiber
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