These delicious breakfast tomatoes with egg from the oven are the recipe you are looking for if you want to make a healthy and easy recipe for breakfast. The stuffed tomatoes are filled with Parmesan cheese, egg, and Italian herbs. Low in carbohydrates, healthy and delicious. A delicious recipe for breakfast and brunch.
Slice the top off the tomatoes and remove the tomato seeds with a spoon. Be careful you don't want to damage the bottom.
Break the eggs into a bowl and mix them.
Slice the Parmesan. Spread half of the Parmesan cheese on the bottom of the tomatoes.
½ cups Parmesan cheese
Pour the eggs into the tomatoes.
Sprinkle the remaining cheese and herbs on the eggs.
1 teaspoon Italian herbs
Put the tomatoes in a bowl and place them in the oven.
Bake for 30 minutes
1. Tomatoes - Since you will be filling the tomatoes, you will need medium-sized or large firm tomatoes. Roma tomatoes are possible but difficult to put down because they have a pointed bottom. Plum tomatoes or beef tomatoes are even better.2. Oven - When you use a conventional oven, set the temperature to 390 °F (200 °C). In a convection oven, 350 °F (180 °C) is sufficient.3. StorageOnce the tomatoes are baked, you can no longer store them.
Pre-fill the tomato in the morning, place it in a baking dish, and cover. That way, you only have to slide them into the oven later.
4. The nutritional value shown is per breakfast tomato with egg.