TOMATO, CHEESE & EGG SAVOURY
Tasty variation on scrambled eggs. Use as much tomatoe and cheese as you like. Tastes better than it looks!!!!!!
Provided by Jen T
Categories One Dish Meal
Time 10m
Yield 2-3 serving(s)
Number Of Ingredients 6
Steps:
- Saute chopped onion in a little butter til soft.
- Add diced tomatoe and saute a little longer.
- Stir in grated cheese, salt and pepper.
- Add beaten eggs and stir gently over low heat til cooked (about 2mins).
- Serve on hot buttered toast sprinkled with chopped parsley.
- Cheese and/or parsley can be omitted if desired.
EGG STUFFED TOMATOES
A lovely breakfast or brunch item. make sure the tomatoes are not too ripe or they will be difficult to work with.
Provided by queenbeatrice
Categories < 60 Mins
Time 1h
Yield 4 serving(s)
Number Of Ingredients 8
Steps:
- Preheat oven to 350 degrees Fahrenheit.
- Line a 9 inch baking dish with parchment paper.
- With a serrated knife, cut off the top 1/2 inch from each tomato.
- With a spoon, gently remove the seed and inner membrane being careful not to break through flesh of tomato.
- Place tomato in baking dish and season with salt and pepper.
- Divide corn and chives among tomatoes.
- Break an egg into each tomato and top with cheese and red pepper flakes.
- Bake until egg is set, about 45 to 50 minutes.
- Serve.
Nutrition Facts : Calories 167.7, Fat 7.2, SaturatedFat 2.8, Cholesterol 191.5, Sodium 176.9, Carbohydrate 16.3, Fiber 3.2, Sugar 5, Protein 11.6
BACON, EGG AND CHEESE STUFFED CREPES WITH LEEKS AND TOMATO
Steps:
- In a medium mixing bowl, combine the flour and sugar. Add the milk, water, and 3 eggs and mix well. Refrigerate the batter for 1 hour.
- Heat a medium skillet over medium-high heat. Add the bacon and cook it until brown and crisp. Remove the bacon from the pan and drain on paper towels. Pour out half of the grease. Return the pan to the heat and add the leeks, cooking for 1 minute.
- In a small bowl, whisk the remaining eggs and add them to the pan, stirring until they start to set but are still a bit runny. Add the tomato, goat cheese and stir until the eggs are cooked but not dry. Remove the pan from the heat and season with salt and pepper to taste.
- Meanwhile, preheat a crepe pan or nonstick skillet over medium-high heat and coat the pan with vegetable oil or nonstick spray. Remove the batter from the refrigerator. Coat the pan with about 1/4 cup of batter, cook until the edges start to brown, then flip the crepe. Cook for 10 more seconds and remove from the pan. Keep warm while cooking the remaining crepes.
- Place 2 large spoonfuls of the egg mixture in each crepe and roll them. Place 2 crepes on each plate and serve immediately.
FRENCH TOAST STUFFED WITH BACON, ONION TOMATO JAM WITH GRUYERE, AND A FRIED EGG
Steps:
- For the filling: Toss the bacon into a large saute pan with a few drops of olive oil. Bring the pan to medium heat and cook the bacon until brown and crispy, 6 to 7 minutes. Add the onion and season with salt and the crushed red pepper. Continue to cook, stirring occasionally, until the onion is soft and very aromatic, 8 to 10 minutes.
- Add the tomato, season with more salt, and cook for another 8 to 10 minutes or until the tomatoes are soft and mushy and most of the liquid has evaporated. Taste and reseason if needed. Stir in the oregano and let cool.
- For the French toast: Preheat the oven to 200 degrees F.
- In a wide, flat dish, combine the eggs, milk, cayenne (if using), and a pinch of salt. Beat until smooth and homogeneous.
- Lay 4 slices of bread on a work surface. Using half the Gruyere, sprinkle each piece of bread lightly with cheese. Spoon a quarter of the bacon filling onto each piece of bread and then sprinkle with the remaining cheese. Top each slice with another piece of bread and press to secure.
- Working in batches, soak each "toast" in the egg mixture for about 1 minute; flip and soak the other side.
- While the toasts are soaking, coat a large saute pan with olive oil and bring the pan to medium heat.
- Working in batches so you don't crowd the pan, cook the toasts for 2 to 3 minutes per side. The toasts should be golden brown, lovely, and crisp-YUM! Transfer the toasts to a baking sheet and place in the oven to keep warm.
- For the fried eggs and assembly:
- Coat a large nonstick saute pan lightly with olive oil and bring to medium heat. Add the eggs to the pan, working in batches if necessary. Cook them until the whites are cooked through and the yolks are warm and runny, 3 to 4 minutes.
- Remove the toasts from the oven and top each with a perfectly fried egg. Sprinkle with chives if you like and serve immediately.
HARD BOILED EGG FILLED WITH TOMATO AND PARMESAN
This is a small recipe anyone can make. It's a quick appetizer that will leave you and your guests wanting more. Tip: you might like different kinds of cheeses and you can put any shredded cheese it doesn't have to be parmesan.
Provided by stellaroxlondon
Categories Very Low Carbs
Time 12m
Yield 3 serving(s)
Number Of Ingredients 4
Steps:
- Fill your boiling pan 3/4 way with water. Put eggs in the water before boiling. Then, bring to a boil. Once water is boiling, reduce heat and let sit for about 3-5 minutes. You're eggs are done. Peel the shells of the eggs. Slice each egg in half. With a spoon take out the yolk.
- Take your tomato and cut into fine pieces. Chop with knife to get small cubes. Fill your egg with as much tomato in the wholes as you want. Sprinkle your choice of cheese on the top and viola! You have your appetizer.
- *By increasing your number of eggs and tomato your serving size will increase.
Nutrition Facts : Calories 77.2, Fat 5, SaturatedFat 1.6, Cholesterol 211.5, Sodium 122.7, Carbohydrate 1.2, Fiber 0.2, Sugar 0.9, Protein 6.5
CREAM CHEESE-STUFFED TOMATOES
Enjoy this super simple stuffed tomato recipe! This Cream Cheese-Stuffed Tomato Recipe makes a great appetizer or part of an after-school snack.
Provided by My Food and Family
Categories Home
Time 5m
Yield Makes 4 servings.
Number Of Ingredients 4
Steps:
- Cut tomatoes crosswise in half. Scoop out pulp and discard.
- Mix cream cheese and onions until well blended. Spoon evenly into tomato halves. Sprinkle with paprika.
Nutrition Facts : Calories 100, Fat 6 g, SaturatedFat 4.5 g, TransFat 0 g, Cholesterol 25 mg, Sodium 150 mg, Carbohydrate 0 g, Fiber 0.9992 g, Sugar 0 g, Protein 3 g
STUFFED EGGPLANT WITH CHEESE AND TOMATOES
This reminds me a bit of eggplant parmesan, only much healthier. You could probably make this ahead and just save the baking part until you are ready to serve. I modified this recipe from Vegetarian Times magazine to give it more flavor. Among the things I added were the tomato sauce and extra cheese. I have listed them as optional ingredients, but I highly recommend it since it really adds so much to this dish. You can use whatever sauce you want (leftover spaghetti or pizza sauce would be good). I simply chopped up a few roma tomatoes and added a bit of red wine vinegar, garlic, and herbs, and cooked them all in a pan for a few minutes.
Provided by Vino Girl
Categories One Dish Meal
Time 1h15m
Yield 2 serving(s)
Number Of Ingredients 13
Steps:
- Place eggplant in a large pot filled with water; bring to a boil and cook for about 10 minutes, or until tender.
- Drain eggplant and allow to cool enough to be handled.
- Preheat oven to 350F and line a baking sheet or pan with foil.
- Heat the olive oil in a medium pan over medium heat; saute the tomatoes, garlic and onion until the onion is golden (about 5 minutes).
- Cut cooled eggplant in half lengthwise and remove the flesh.
- Chop up the flesh and add it to the pan with the onion-garlic-tomato mixture.
- Stir in the cheese, salt pepper, cinnamon, parsley, and oregano and cook for 2-3 minutes, stirring constantly.
- Remove mixture from heat; place eggplant shells on baking sheet and fill with this mixture.
- Bake for 20-25 minutes or until heated through and the eggplant starts to brown.
- Remove from the oven; top with hot tomato or pasta sauce and cheese.
SIMPLE EGG AND CHEESE BREAKFAST QUESADILLAS
This is a recipe that I made up after being disappointed by the Dunkin' Donuts® breakfast quesadilla. These quesadillas are satisfying and filling, and a good way to start your day. I make these the night before for my husband. He re-warms them in the microwave or the toaster oven and they are as good as freshly made. They can also be made in advance and frozen for future breakfasts.
Provided by judy2304
Categories Bread Quick Bread Recipes Tortilla Recipes
Time 30m
Yield 2
Number Of Ingredients 7
Steps:
- Beat 2 eggs with 1 1/2 tablespoons milk in a bowl.
- Melt 1 teaspoon butter in a 6-inch frying pan over medium heat. Add bell pepper and onion and cook until onion is translucent, about 5 minutes. Remove 1/2 the mixture and set aside in a bowl.
- Pour egg mixture and 1/2 vegetable mixture into the skillet. Tilt the pan, gently push one side of the egg, without breaking it, away from the side of the pan, and let the uncooked egg run onto the pan. Repeat with all four sides of the egg, cooking until bottom is set, about 2 minutes. Flip over and cook until bottom is slightly browned, 1 to 2 minutes more.
- Slide omelet onto a tortilla, then slide tortilla back onto the pan. Place 1 slice of cheese onto the omelet and top with another tortilla. Cook until bottom is browned, about 2 minutes. Flip and brown opposite side, about 1 minute more. Slide quesadilla onto a plate and cut into 4 sections.
- Beat remaining 2 eggs and 1 1/2 tablespoons milk together in a bowl. Grease the same pan with the second teaspoon of butter. Repeat steps 3-4 with the reserved vegetables and the remaining cheese and tortillas.
Nutrition Facts : Calories 448.7 calories, Carbohydrate 40 g, Cholesterol 393.4 mg, Fat 21.7 g, Fiber 2.7 g, Protein 23.2 g, SaturatedFat 8.7 g, Sodium 919.7 mg, Sugar 6.2 g
BAKED EGGS IN TOMATO CUPS
From Vegetarian Times 2006 posted to www.dgustibus.com A bit of a warning, this recipe is designed to show off garden fresh heirlooms as well as range free chicken eggs. It isn't going to taste the same with factory chicken eggs and shipped tomatoes.
Provided by drhousespcatcher
Categories Lunch/Snacks
Time 25m
Yield 8 serving(s)
Number Of Ingredients 7
Steps:
- Note the tomatoes should be fresh picked and should be at the point where you can still hollow them out but headed for buttery soft in the next day or so.
- Herbs: oregano,chervil, basil, sage, Mrs. Dash.
- Preheat oven to 425°F while slicing tomatoes. Remove tops the scoop out seeds and pulp.
- Place in a shallow baking dish, sprinkle with a bit of salt or Mrs Dash [I used Italian], fresh ground pepper and put in a pinch of the parmesan cheese.
- Crack the egg into the tomato. Sprinkle with pepper, salt or Mrs. Dash, other herbs and a tiny bit of parmesan.
- Bake for 20 minutes for soft yolks and 30 to 35 for hard. During the last 4 minutes place two slices of the cheddar cheese in a cross pattern on top. Melt and let brown. When I removed I put a small amount of fresh chives on top of the cheese.
- Serves 8.
Nutrition Facts : Calories 170, Fat 10.4, SaturatedFat 5.1, Cholesterol 182, Sodium 222.2, Carbohydrate 7.7, Fiber 2.2, Sugar 5.1, Protein 12.2
SAUSAGE-STUFFED ZUCCHINI
This sausage-stuffed zucchini is a flavorful use of summertime zucchini with an Italian flare.
Provided by Zach Fairchild
Categories Stuffed Zucchini
Time 1h25m
Yield 6
Number Of Ingredients 13
Steps:
- Cut zucchinis in half lengthwise and spoon out the seeds, being careful not to go through to the skin. Place zucchini guts in a bowl; mix in diced tomatoes, white onion, and green pepper.
- Heat butter in a skillet over medium heat. Add garlic and sautè until fragrant, about 30 seconds. Add the zucchini pulp mixture. Sautè until almost tender, about 5 minutes. Stir in sausage, Italian seasoning, salt, and pepper.
- Let mixture simmer for about 5 minutes; add the tomato sauce. Simmer for 5 minutes more, then reduce heat to low.
- Meanwhile, preheat the oven to 350 degrees F (175 degrees C). Bring a pot of water on the stove to a boil.
- Place the zucchini halves in the boiling water for 3 minutes. Remove the zucchini.
- Place zucchini halves into an oven-safe baking dish. Fill the pieces with your sausage mixture. Top them off with mozzarella and Parmesan cheeses. Cover with foil.
- Bake in the preheated oven for 20 minutes. Remove the aluminum foil. Continue to cook until tender, about 30 minutes more.
- Garnish with fresh parsley and enjoy!
Nutrition Facts : Calories 547 calories, Carbohydrate 14.1 g, Cholesterol 93.4 mg, Fat 45.3 g, Fiber 3.6 g, Protein 22 g, SaturatedFat 20.1 g, Sodium 1267.6 mg
More about "tomato filled with cheese and egg recipes"
EGG STUFFED BREAKFAST TOMATOES - GIVE RECIPE
TURKISH PIDE WITH EGG, TOMATO AND CHEESE RECIPE - MYFOODBOOK
From myfoodbook.com.au
RECIPE OF TOMATOES STUFFED WITH EGG AND CHEESE IN THE OVEN ...
From recipesenglish.com
CHEESE-BAKED EGG-STUFFED TOMATOES - THE WASHINGTON POST
From washingtonpost.com
EGG TOMATO CHEESE RECIPES - ALL INFORMATION ABOUT HEALTHY ...
From therecipes.info
BACON, EGG AND CHEESE: 7 SIMPLE BUT PERFECT D-FW BREAKFAST ...
From dallasnews.com
EGG-STUFFED BREAKFAST TOMATOES - HEALTHY RECIPES BLOG
From healthyrecipesblogs.com
EGG-AND-CHEESE SANDWICHES WITH SCALLION-TOMATO SAUCE ...
From foodandwine.com
CHEESE-BAKED EGG-STUFFED TOMATOES RECIPE | MIDDLE EASTERN ...
From theguardian.com
EGGS FLORENTINE IN TOMATO CUPS - ELLIE KRIEGER
From elliekrieger.com
10 BEST TOMATO CHEESE EGG BAKE RECIPES | YUMMLY
From yummly.com
SAVOURY MUFFINS WITH SPINACH, TOMATO & FETA CHEESE - EGGS.CA
From eggs.ca
DUMPLINGS WITH POTATO, CHEESE, AND TOMATO FILLING ...
From ukrainian-recipes.com
TOMATO AND CHEESE PIE RECIPE | LEITE'S CULINARIA
From leitesculinaria.com
CHEESE AND TOMATO PIE RECIPE - OLIVE MAGAZINE RECIPES AND ...
From olivemagazine.com
TOMATO STUFFED WITH CHIVES AND CHEESE RECIPE | EAT SMARTER USA
From eatsmarter.com
LOW CARB CHEESY EGG STUFFED TOMATOES RECIPE FOR A SUMMER ...
From mylifecookbook.com
LEEK, SUN-DRIED TOMATO AND GOAT CHEESE DEEP DISH QUICHE ...
From modernfarmhouseeats.com
SUMMER TOMATO TART WITH CHEESE AND BLACK PEPPER CRUST
From more.ctv.ca
EGG AND PESTO STUFFED TOMATOES - PALEO LEAP
From paleoleap.com
TOMATO AND SWISS CHEESE RECIPES (419) - SUPERCOOK
From supercook.com
RICOTTA-STUFFED OMELETTE & TOMATO SALAD RECIPE - EGGS.CA
From eggs.ca
STUFFED TOMATO WITH EGG WHITES - 1 RECIPES | TASTYCRAZE.COM
From tastycraze.com
EGGPLANT WITH TOMATO AND SWISS CHEESE RECIPES
From recipes.sparkpeople.com
CHEESE STUFFED TOMATOES RECIPE | EASY STUFFED BAKED TOMATO ...
From thenovicechefblog.com
TOMATO CASSEROLE WITH ONIONS AND CHEESE RECIPE
From thespruceeats.com
THE BEST BAKED EGGS IN A TOMATO - KITCHEN DIVAS
From kitchendivas.com
SIMPLE BAKED EGGS IN TOMATOES - FRESH, SEASONAL RECIPES
From brooklynsupper.com
CRISPY TOMATO TART WITH CREAM CHEESE FILLING, SALAMI AND EGGS
From foodtempel.com
STUFFED TOMATO | BAKED EGG AND CHEESE IN TOMATO CUPS ...
From cfood.org
10 BEST TOMATO EGG BREAKFAST RECIPES | YUMMLY
From yummly.com
MUSHROOMS STUFFED WITH CHEESE AND TOMATOES - ROXY'S KITCHEN
From roxyskitchen.com
FRESH TOMATO AND EGG TART WITH TANGY GOAT CHEESE ... - FOODAL
From foodal.com
TOMATO BAKED EGGS RECIPE - ADD A PINCH
From addapinch.com
10 BEST TOMATO CHEESE EGG BAKE RECIPES - YUMMLY
From yummly.co.uk
#60-minutes-or-less #time-to-make #course #cuisine #preparation #breakfast #european #vegetarian #czech #dietary #low-sodium #low-calorie #low-carb #low-in-something
You'll also love