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Recipe Name: Baked Tomato Brunch Submitted by: Administrator
Source: Source Description:
Ethnicity: Last Modified: 2/22/2014
Base: Vegetables Comments:
Preparation Time:
Number of Servings: 8

6 Tomatoes, firm & ripe
8 Eggs
1/2 Teaspoon(s) Salt
1/4 Teaspoon(s) Dried basil, crumbled
2 Tablespoon(s) COOKING OIL
1 Cup(s) Cheddar Cheese, Shredded
1 Cup(s) Bread cubes, approx 1/2"
Parsley, chopped fresh
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" <> on
Sep 14, 1998

Nutrition (calculated from recipe ingredients)
Calories: 180
Calories From Fat: 116
Total Fat: 13.1g
Cholesterol: 200.8mg
Sodium: 480.1mg
Potassium: 316mg
Carbohydrates: 5.5g
Fiber: 1.3g
Sugar: 3.2g
Protein: 10.8g

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