| 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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