Hey, Who Put My Breakfast in my Tomato?

Looking for something out-of-the-ordinary for a clean, healthy, yet yummy breakfast? Well, look no further— baked breakfast tomatoes! For this recipe, large tomatoes are stuffed with a tantalizing mixture of egg whites, chopped spinach, and fresh basil then baked to perfection to create a deliciously juicy breakfast that definitely isn’t your average egg whites and wheat toast! Try this baked breakfast tomato recipe out the next time you’re bored of the same old, same old.

Baked Breakfast Tomato
Serves 1

1 large tomato, stem removed, hollowed out
2-4 egg whites
2 tablespoons chopped spinach
1 teaspoon chopped fresh basil
1/4 teaspoon pepper
1/8 teaspoon salt

Preheat oven to 425 degrees. Cut off the top of the tomato, then hollow it out by scooping out its innards (I used a grapefruit spoon to do this easily). Set aside the tomato innards for use in a future recipe if you wish. In a bowl, mix together the egg whites (how many you need will depend on the size of your tomato), pepper, salt, chopped spinach, and 3/4 teaspoon of the chopped fresh basil until thoroughly combined. Spoon the mixture into the center of the tomato. Place the tomato securely (so it won’t tip over) in an oven safe baking dish (I used an individual-sized oven safe bowel), and sprinkle the top of the tomato with the remaining 1/4 teaspoon of the chopped fresh basil. Bake for 20-30 minutes, or until the egg whites are fully cooked. P.S. These are great with a couple splashes of hot sauce on top! Yum!

 

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