While flipping through my new Everyday Food magazine last night, I came across a recipe for Baked Eggs in a Tomato. The recipe called for corn bits, which I wasn't too keen on, so I just used the photo in the magazine as inspiration to create my own dish! What I thought was so brilliant about the whole idea is that it's like a mini quiche except for the crust... so for anyone who's watching their waistline, this is a perfect solution. So here's my revised (slightly healthier recipe):
Baked Eggs in Tomato "Quiche"
1/4 cup Egg Beaters
1 T. chopped chives
2 T. diced onion
2 medium tomatoes (if you want larger portions, you could use Beefstake tomatoes)
Freshly shaved parmesan cheese
Cut off the top and scoop out the insides of the tomato with a spoon, being careful not to pierce through the skin. In a small bowl, whisk the egg and Egg Beaters, adding in the chives and onion. Season with salt and pepper. In a small pan, place the tomatoes and fill with the egg mixture. Top with cheese. Bake at 350 degrees for approximately 40 minutes or until the egg mixture is cooked through.
Oh, you know what might also be good? A little bit of chopped bacon bits... but that takes away from the healthiness, so of course that's optional. I also think a smaller version of this would be a great appetizer for a party or shower (little bite-sized ones).
This recipe is definitely going to be on the menu for my next Brunch get-together!