Ingredients for Tomatoes Stuffed With Scrambled Eggs And Smoked Salmon
- 4 large tomatoes
- Liquid Egg Substitute
- Fresh Dill
- Red Onions
- 1/4 teaspoon salt
- Black Pepper
- Non Hydrogenated Margarine
- Smoked Salmon
- 1 tablespoon capers, drained
- 4 tablespoons crumbled goat cheese
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How to Make Tomatoes Stuffed With Scrambled Eggs And Smoked Salmon
- Preheat your broiler.
- Slice the top off of each tomato and carefully hollow out the inside, leaving a firm shell about 1/4 inch thick. Reserve the tomato pulp for another use (like a sauce!).
- In a medium bowl, whisk together 4 large eggs, 1 tablespoon chopped fresh dill, 1 tablespoon finely chopped red onion, 1/4 teaspoon salt, and a pinch of black pepper until light and frothy.
- Melt 1 tablespoon of margarine in a large nonstick skillet over medium heat.
- Pour the egg mixture into the skillet and cook without stirring for 1 minute. Then, cook, stirring frequently, for 2-3 minutes, or until the eggs are fluffy and almost set.
- Remove the skillet from the heat and gently stir in 1/2 cup of smoked salmon, chopped, and 1 tablespoon of capers, drained.
- Evenly distribute the egg mixture into the hollowed tomato shells.
- Arrange the stuffed tomatoes on a rimmed baking sheet.
- Sprinkle each tomato evenly with 1 tablespoon of crumbled goat cheese.
- Broil for 2-3 minutes, or until the cheese is golden brown and bubbly.
- Garnish with extra smoked salmon and fresh dill before serving immediately. Enjoy!
Nutrition Information (Approximate per serving)
Sodium
22 g
Sugar
36g
Fat
0g
Carbs
4g
