Spinach-stuffed tomatoes

Spinach-stuffed tomatoes

By
From
How to Cook Healthily
Serves
2-3
Photographer
Issy Croker

These are so versatile! They make a great breakfast, lunch, little side dish or the focal point of a salad. Great for al fresco summer dining and barbecues: fresh, vibrant and tasty.

Ingredients

Quantity Ingredient
300g cooked spinach
1 large egg
1 tablespoon full-fat cream cheese
pinch nutmeg
6 large tomatoes
sea salt
black pepper

Method

  1. Ensure that as much moisture as possible is squeezed from the spinach, especially if you have just steamed it yourself. Once as dry as possible, place in a bowl.
  2. Whisk the egg and cream cheese together then add to the spinach and mix thoroughly. Stir in the nutmeg and some salt and pepper.
  3. Cut the tops off the tomatoes and scoop out and discard the insides. Fill the tomatoes with the spinach mixture, place in a steamer and steam for around 20 minutes.

Note

  • Steaming

    Perfect for breakfast or lunch
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