Ham and egg stuffed tomatoes
(1)
55 min
A wonderful summer dish using fresh tomatoes stuffed with an omelette mixture.
Marie-Capucine
2 people made this
Ingredients
Serves: 4
- 8 large ripe tomatoes, washed
- 2 eggs
- 150ml skimmed milk
- 100g grated Gruyère cheese
- 4 slices cooked ham, diced
- 4 sprigs parsley, minced
- 4 sprigs chives, minced
- pepper
Method
Prep:20min ›
Cook:35min ›
Ready in:55min
- Preheated oven to 210 C / Gas 6-7.
- Cut the tops off the tomatoes and scoop them out with a spoon or a grapefruit spoon.
- In a bowl lightly beat eggs. Add milk, ham, cheese, herbs and pepper.
- 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.
