- 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
- Wash off tomatoes and core out center
- Spray muffin tin with non-stick spray
- Place tomatoes directly in tin as you would a muffin
- Crack eggs in bowl and scramble with the milk, the spinach, and ½ the cheese
- Add salt and pepper al gusto
- Fill tomatoes with egg, spinach and cheese mixture.
- Top with remaining cheese
- Bake at 375 for 28-32 minutes
- Serve warm or at room temperature
Calories – 110
Protein – 6g
Fat – 5g
Carbohydrates – 5g
