Tomatoes Stuffed With Scrambled Eggs And Smoked Salmon

Total Time: 30 mins Preparation Time: 20 mins Cook Time: 10 mins

Ingredients

• Servings: 4
• 8 vine ripened tomatoes
• 2 cups liquid egg substitute, well-shaken
• 2 tablespoons fresh dill, finely chopped
• 2 tablespoons red onions, finely chopped
• 1/4 teaspoon salt
• 1/4 teaspoon black pepper
• 1 tablespoon non-hydrogenated margarine or 1 tablespoon butter
• 1/3 cup smoked salmon, chopped
• 1 tablespoon capers, chopped
• 1/2 cup goat cheese, crumbled

Recipe

• 1 preheat broiler. slice the top off of each tomato. hollow out each tomato, leaving a firm shell; reserve. (discard the caps and pulp or reserve for another purpose).
• 2 whisk the liquid eggs with the dill, onion, salt and pepper until well combined. melt the margarine in a large, non-stick skillet and set over medium heat. pour the egg mixture into the skillet. cook, without stirring, for 1 minute. cook, stirring frequently, for 2-3 minutes or until eggs are fluffy and almost set; remove from heat. gently stir in the salmon and capers.
• 3 scoop an equal portion of the egg mixture evenly into each hollowed tomato; place on a rimmed baking sheet. sprinkle each tomato evenly with goat cheese. broil for 2 to 3 minutes or until cheese is browned. garnish with additional smoked salmon and dill (if using).