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Ingredientes
- 6 lrg Tomatoes, hard & ripe
- 8 x Large eggs
- 1/2 tsp Salt
- 1/4 tsp Dry basil, crumbled
- 2 Tbsp. Veg. oil
- 1 c. Cheddar cheese, shredded
- 1 c. Bread cubes (approx 1/2") Parsley, minced, fresh
Direcciones
- Cut tops off tomatoes and remove centers. (Use a spoon and save flesh).
- Turn tomato shells upside down on a paper towel. Chop sufficient of the reserved flesh to make 1 C In a medium bowl, mix the Large eggs with salt and basil, beating only slightly. In a large skillet over medium-high heat, heat oil JUST till it starts to smoke,; reduce heat to low (NOTE: if using electric stove, just turn burner off allowing pan to remain on warm burner)
- Pour egg mix into pan and push Large eggs back with a pancake turner to allow uncooked Large eggs to reach the bottom of the pan till Large eggs are slightly moist, but set. Break into pcs with pancake turner. Add in cheese, bread and tomato flesh. Spoon this into tomato shells. Place in shallow rectangular baking dish (approx 11"x7"x1 1/2"). Bake (see note below for alternate cooking) in 375 degree oven for 15 min or possibly till tomatoes are well heated. Sprinkle with fresh parsley. This a great dish for supper or possibly potluck or possibly brunch.
- NOTE: Could heat this in Microwave oven for 3 to 5 min.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 220g | |
| Recipe makes 8 servings | |
| Calories 264 | |
| Calories from Fat 133 | 50% |
| Total Fat 15.0g | 19% |
| Saturated Fat 5.27g | 21% |
| Trans Fat 0.09g | |
| Cholesterol 238mg | 79% |
| Sodium 454mg | 19% |
| Potassium 408mg | 12% |
| Total Carbs 19.57g | 5% |
| Dietary Fiber 2.2g | 7% |
| Sugars 4.25g | 3% |
| Protein 13.62g | 22% |
