TOMATO CUPS with EGG-CHEESE STUFFING and SALSA
Project Description
TOMATO CUPS with EGG-CHEESE STUFFING and SALSA
Tomato cups are a colorful and nutritious Fourth of July picnic appetizer. Fresh salsa with sprouted wheat chips highlights the taste of this appealing, low-carb, warm appetizer.
TOMATO CUPS with EGG-CHEESE STUFFING and SALSA
Ingredients
For cups:
- 4 middle-size tomatoes
- 4 eggs
- 8 tsp of regular cream cheese
- 8 tsp of shaved Asiago cheese
- salt,black pepper, nutmeg, and thyme for garnishing
Additional for salsa:
- ½ cup of parsley
- ¼ of red onion
- ½ clove of garlic
- tabasco sauce 4-5 drops, or to taste
- 1-2 tbsp of Herbs flavored olive oil
- salt
- sprouted wheat chips for serving
Instructions
- Cut tomatoes into half horizontally
- Scoop the inside flash and place the tomato cups on a paper towel, empty side down, to remove the juice
- Beat the eggs, add salt, black pepper, and nutmeg
- Place tomato cups in a baking dish with empty parts up—salt and pepper from the inside
- Spread 1 tsp of cream cheese into each cup
- Fill with egg mixture
- Sprinkle 1 tsp of Asiago cheese on top, and garnish with thyme
- Bake in a preheated to 430*F oven for 15-20 minutes
- Meanwhile, make salsa
- Transfer the tomatoes’ flash into a chopper; avoid the juice
- Add parsley, red onion, and garlic and chop
- Add tabasco to taste, salt, and olive oil
- Serve with SPROUTED chips. Please pay attention: they should not contain sugar, other flours and starches.
More food for this holiday:
4TH OF JULY SKEWERS
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LIGHTEST 4th of JULY CAKE
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TACO SALAD WRAPS
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