2 large firm tomatoes
1 c. fat free egg substitute
2 TBS minced green onions
2 TBS chopped fresh parsley
1 TBS capers rinsed and drained
1/4 tsp ground black pepper pinch of salt
4 tsp fat free parmesan topping

preheat oven to 350 degrees F
Cut tomatoes in half, crosswise and scoop out the pulp leaving a 1/4" shell. Set the shells upside downon paper towels to drain.

Chop the pulp and place in a medium bowl. Add egg substitute, scallions, parley, capers, pepper and salt. Stir to combine.

Place 4 custard cups in an 8×8 baking dish. Place a tomato shell, cut side up in each cup. Divide egg misture among the tomato shells. Sprinkle with Parmesan.

Bake for 40 minutes or intil knife inserted in filling comes out clean. If desired, broil until tops become brown.

yum! this sounds great. Thanks for sharing.

i am so trying this!