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Stuffed Tomato

Prep Time 10 minutes
Cook Time 15 minutes
Servings 2 servings
Calories 88kcal

Ingredients

  • 1 Plum tomato
  • 1 tbsp Extra-virgin olive oil plus a little more for drizzling
  • 3 cups Baby spinach or more if needed to fill the tomato
  • 1 tbsp Parmesan cheese
US Customary - Metric

Instructions

  • Preheat the oven broiler on low.
  • Slice a small piece off each end of the tomato so that it will sit level. Cut the tomato in half evenly. Using a spoon, gently scoop out the insides. Season with salt and pepper. Place on a baking sheet.
  • Heat a pot or saute pan on medium heat. Once hot, add the oil. Saute the spinach until wilted then remove from the heat. Stir in the parmesan (reserve a small amount for topping) and season with salt and pepper to taste. Then set aside to cool off for a few minutes.
  • Place the spinach inside the tomato halves, drizzle with oil, and top with parmesan.
  • Place under the broiler until the tomato is soft and cheese is golden brown, about 5 to 10 minutes. (or more if needed, depends on your broiler)

Nutrition

Calories: 88kcal | Carbohydrates: 3g | Protein: 2g | Fat: 8g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Cholesterol: 2mg | Sodium: 77mg | Potassium: 327mg | Fiber: 1g | Sugar: 1g | Vitamin A: 4497IU | Vitamin C: 17mg | Calcium: 77mg | Iron: 1mg