Brunch

Eggs In Tomato Cups is for Breakfast.

Eggs In Tomato Cups takes 10 minutes to prepare.

Eggs In Tomato Cups takes 10 minutes to cook.

Eggs In Tomato Cups makes 4 servings.

The ingredients for Eggs In Tomato Cups are:

4 medium tomatoes
4 eggs (or egg substitute)
1/4 cup skim milk
salt
1 teaspoon vegetable oil
2 green onions, chopped
1/4 cup chopped green pepper (optional)
1 teaspoon chopped fresh basil or 1/4 teaspoon dried basil

Here is how you make Eggs In Tomato Cups:

Cut the tops from the washed tomatoes and remove the pulp leaving a thick shell. Do this by running a sharp knife around the inside (don't puncture the skin) and then remove the pulp with a spoon. 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 optional 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. Number of Servings: 4Recipe submitted by SparkPeople user JONESIES.

The nutritional information for Eggs In Tomato Cups is:

• Servings Per Recipe: 4
• Amount Per Serving
• Calories: 118.0

• Total Fat: 6.6 g
• Cholesterol: 212.8 mg
• Sodium: 83.2 mg
• Total Carbs: 7.6 g
• Dietary Fiber: 1.6 g
• Protein: 8.0 g

The dietary needs meet for Eggs In Tomato Cups is Low Carb