Saturday, October 8, 2011

Mexican-Style Breakfast Cups

 
 
2 large tomatoes (about 1 lb.)
enough vegetable cooking spray
1/2 cup frozen egg substitute, thawed
1/4 tsp. ground cumin
2 tbsp. (1/2 oz.) shredded reduced-fat Monterey Jack cheese
1-1/2 tbsp. crushed unsalted tortilla chips
1 tbsp. minced fresh parsley 
       Heat oven to 400ºF (200ºC).  Cut tomatoes in half; scoop out pulp, leaving shells intact.  Chop pulp and set aside.  Invert tomato shells on paper towels to drain.  Place shells in a shallow baking dish coated with cooking spray, cut side up.  Bake, uncovered, 5 minutes.  Remove shells from oven and set aside.  Combine chopped pulp, egg substitute, and cumin in top of a double boiler; bring water to a boil.  Reduce heat to low; cook until egg substitute mixture is firm but still moist, stirring frequently.  Spoon into tomato shells.  Top with cheese, crushed chips, and parsley.  Bake, uncovered, 5 minutes longer, or until cheese melts and tomato is thoroughly heated.  Serve immediately.  Makes 2 servings.

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