Ingredients
- 16 vine-ripened tomatoes
- 1 bunch (about 250g) English spinach, stems trimmed, washed, dried
- 5 eggs
- 2 tablespoons thickened cream
- 55g (1 cup) finely shredded gruyere
- Salt & freshly ground black pepper
- 60ml (1/4 cup) olive oil
- 12 rindless bacon rashers, halved crossways
Method
- Step 1Preheat oven to 180°C. Use a knife to slice the top from each tomato. Reserve tops. Use a teaspoon to scoop out flesh, leaving a 1cm border. Discard flesh. Place tomato shells on a baking tray.
- Step 2Bring a saucepan of salted water to the boil over high heat. Add spinach and cook, uncovered, for 30 seconds or until just wilted. Drain. Refresh under cold water. Squeeze out excess liquid and roughly chop. Set aside.
- Step 3Kid’s task: Use a fork to whisk eggs and cream together in a bowl. Add cheese and spinach and stir until combined. Season with salt and pepper. Spoon spinach mixture among tomato shells. Top with reserved tops. Drizzle with oil.
- Step 4Bake in preheated oven for 35-40 minutes or until set. Cook bacon in frying pan over medium-high heat for 5 minutes or until crisp. Drain on absorbent paper. Serve tomatoes with bacon.
- Low carb
- Low kilojoule
- Low sugar
- Lower gi
Nutrition
1569 kj
Energy
25g
Fat Total
9g
Saturated Fat
5g
Fibre
26g
Protein
193mg
Cholesterol
1221.41mg
Sodium
8g
Carbs (sugar)
9g
Carbs (total)
All nutrition values are per serve
Notes
You can carry out steps 1 & 2 up to 1 day ahead. Cover tomatoes with plastic wrap and place in the fridge. Store spinach in an airtight container in the fridge.
- Author: Rodney Dunn
- Image credit: Chris Chen
- Publication: Australian Good Taste
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