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
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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