| CATEGORY |
CUISINE |
TAG |
YIELD |
| Vegetables, Dairy, Eggs |
|
Vegetables, Cheese/eggs |
8 |
Servings |
INGREDIENTS
| 6 |
lg |
Tomatoes, firm & ripe |
| 8 |
|
Eggs |
| 1/2 |
ts |
Salt |
| 1/4 |
ts |
Dried basil, crumbled |
| 2 |
tb |
Cooking oil |
| 1 |
c |
Cheddar cheese, shredded |
| 1 |
c |
Bread cubes (approx 1/2") |
|
|
Parsley, chopped, fresh |
INSTRUCTIONS
Cut tops off tomatoes and remove centers. (Use a spoon and save flesh).
Turn tomato shells upside down on a paper towel. Chop enough of the
reserved flesh to make 1 C In a medium bowl, mix the eggs with salt and
basil, beating only slightly. In a large skillet over medium-high heat,
heat oil JUST until it starts to smoke,; reduce heat to low (NOTE: if using
electric stove, just turn burner off allowing pan to remain on hot burner)
Pour egg mixture into pan and push eggs back with a pancake turner to allow
uncooked eggs to reach the bottom of the pan until eggs are slightly moist,
but set. Break into pieces with pancake turner. Add 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 minutes or until tomatoes are well
heated. Sprinkle with fresh parsley. This a great dish for supper or
potluck or brunch. NOTE: Could heat this in Microwave oven for 3 to 5
minutes.
Source: Countryside Living Idea Book by Farm Journal. Formatted for MM by
Lynne (Kakeladi) Sammon, Visalia, CA 1994
Posted to MM-Recipes Digest by "Robert Ellis" <rpearson@snowcrest.net> on
Sep 14, 1998
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