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TOMATO CUPS with EGG-CHEESE STUFFING and SALSA

Keyword #DiabeticDiets, #Glutenfree, #HealthyLifestyle, #LowGlycemicRecipes, #Sugarfree, cooking eggs, eggs appetizers, eggs meals, Healthy light simple appetizers

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.