Ham and egg stuffed tomatoes

    55 min

    A wonderful summer dish using fresh tomatoes stuffed with an omelette mixture.

    3 people made this

    Serves: 4 

    • 8 large ripe tomatoes, washed
    • 2 eggs
    • 150ml skimmed milk
    • 100g grated Gruy√®re cheese
    • 4 slices cooked ham, diced
    • 4 sprigs parsley, minced
    • 4 sprigs chives, minced
    • pepper

    Prep:20min  ›  Cook:35min  ›  Ready in:55min 

    1. Preheated oven to 210 C / Gas 6-7.
    2. Cut the tops off the tomatoes and scoop them out with a spoon or a grapefruit spoon.
    3. In a bowl lightly beat eggs. Add milk, ham, cheese, herbs and pepper.
    4. Place tomatoes in a baking dish. Using a small ladle, fill the tomatoes with the egg mixture. Place the tops back on the tomatoes and bake in the preheated oven for 35 minutes. Serve hot or lukewarm.

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