Eat Well – Baked Stuffed Tomato alla Virgina

Breakfast, lunch or dinner, TMC Executive Chef Jason Ricciardelli’s baked stuffed tomato can play a role. Want to enjoy this package of protein and vegetable in the morning? Prepare the day before for quick preparation in the morning. Serve as the main feature of dinner add a side steamed green beans.
Ingredients:
  • 12 small round tomatoes
  • 6 large eggs
  • ¾ cup part-skim mozzarella
  • 1 cup fresh spinach leaves / blanched
  • 3 Tbsp 2% milk
  • 1Tbsp olive oil
  • Salt and pepper
 Directions:
  1. Wash off tomatoes and core out center
  2. Spray muffin tin with non-stick spray
  3. Place tomatoes directly in tin as you would a muffin
  4. Crack eggs in bowl and scramble with the milk, the spinach, and ½ the cheese
  5. Add salt and pepper al gusto
  6. Fill tomatoes with egg, spinach and cheese mixture.
  7. Top with remaining cheese
  8. Bake at 375 for 28-32 minutes
  9. Serve warm or at room temperature
Nutrition per baked tomato:
Calories – 110
Protein – 6g
Fat – 5g
Carbohydrates – 5g
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Tucson Medical Center | 5301 E. Grant Road | Tucson, Arizona 85712 | (520) 327-5461
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