MEXICAN STYLE BREAKFAST CUPS
2 large tomatoes (about 1 pound)
Vegetable cooking spray
1/2 cup frozen egg substitute, thawed
1/4 tsp ground cumin
2 Tbsp (1/2-ounce) shredded reduced-fat Monterey Jack cheese
1-1/2 Tbsp crushed unsalted tortilla chips
1 Tbsp minced fresh parsley
Cut tomatoes in half; scoop out pulp leaving shells intact.
Chop pulp and set aside. Invert tomato shells on paper towels to
drain.
Place shells in a shallow baking dish coated with cooking
spray, cut side up. Bake, uncovered, at 400°F for 5 minutes.
Remove shells from oven and set aside.
Combine chopped pulp, egg substitute, and cumin in top of
a double boiler; bring water to a boil. Reduce heat to low; cook
until egg substitute mixture is firm but still moist, stirring
frequently. Spoon into tomato shells. Top with cheese, crushed
chips, and parsley. Bake, uncovered, at 400°F for 5 minutes or
until cheese melts and tomato is thoroughly heated. Serve
immediately. Yield: 2 Servings.
Per Serving: 124 Cal; 4 g Total Fat; 15 g Carb; 5 mg Cholesterol;
161 mg Sodium; 93 mg Calcium; 11 g Protein.
Exchanges: 1 Very Lean Meat; 1 Veg; 1 Fat.