Omelette Baked Tomatos

Name: Omelette Baked Tomatos
Total time: 600 s
Cuisine: American
Ingredients: 6 large firm tomatoes, centers cut out to make a area to hold eggs. Turn upside down to drain on paper towels while preparing filling; 9 large eggs; 1/4 cup cream, any cream you have, half and half, light or heavy; 1/4 cup finely chopped onion; 1 minced clove garlic; 1/4 tsp black pepper and salt to taste; 1 tbsp grated parmesan cheese; 1 tsp hot sauce such as franks brand; 1/2 cup shreded sharp cheddar cheese or any cheese you like; 10 slice cooked sausage, I used kielbasa here, but any sausage you like. I have also topped with ham or bacon before.; 1 GARNISH; 1/4 cup grated parmesan cheese; 2 tbsp fresh parsley, chives and basil leaves

fenway @Fenway

This is a great brunch dish a healthy breafast or lunch!

fenway @Fenway

This is a great brunch dish a healthy breafast or lunch!

Saved

Ingredients

10 mins

6 largefirm tomatoes, centers cut out to make a area to hold eggs. Turn upside down to drain on paper towels while preparing filling
9 largeeggs
1/4 cupcream, any cream you have, half and half, light or heavy
1/4 cupfinely chopped onion
1minced clove garlic
1/4 tspblack pepper and salt to taste
1 tbspgrated parmesan cheese
1 tsphot sauce such as franks brand
1/2 cupshreded sharp cheddar cheese or any cheese you like
10 slicecooked sausage, I used kielbasa here, but any sausage you like. I have also topped with ham or bacon before.
1GARNISH
1/4 cupgrated parmesan cheese
2 tbspfresh parsley, chives and basil leaves

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Steps

10 mins

1

Preheat oven to 350. Line a baking pan with foil and spray with non stick spray. Place empty tomatoes upright to fit in one layer.
2

In a large bowl whisk eggs, add remaining ingredients except garnish and combine well. Spoon evenly into tomatoes. You may not use it all, do not overfill but fill to just the top.Put 2 sausage sices on top of each tomato.
3

Bake 20 to 30, minutes until egg is set and a thin knife inserted in center comes out clean. Carefully transfer to plates, garnish each with parsley, basil and parmesan cheese.

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Cooksnaps

Saved

fenway @Fenway

on May 21, 2014 19:39

“Fenway” passed away on 2/3/2021. For the last year she tried to teach her husband of 42 years how to cook like her. Although I will never be as good of a cook as her she did pass on her passion for cooking. Therefore, I will attempt to carry on her legacy and maintain/update her site. My wife was a Registered Nurse, a licensed deep water aerobics instructor, a mother to our 2 children and a fantastic cook. We grew up in New England but have been fortunate to live all over the US. I am now retired, missing her terribly, but thankful for all the years we had together and all her cooking lessons.