Baked Stuffed Tomatoes

Chunky beefsteak tomatoes stuffed with corn, egg and cheese?
This makes a perfect low calorie side dish for summer bbq's or a healthy meal all year round and its easy to make.

Baked Stuffed Tomatoes:

4 large beef steak tomatoes
1/2 Cup corn kernels (if frozen thaw them first)
2 teaspoons chives (or thin diced onion)
4 eggs
Salt & Pepper
1/4 Cup parmesan cheese
red pepper flakes

Instructions:
Pre Heat oven to 350.  Line a baking pan (9inch) with wax/parchment paper.

1.  With a serrated knife slice off the top of the tomato and gently scoop out the insides with a spoon.  You don't want to break through the skin of the tomato.
2.  Season tomato with salt and pepper and place in the baking dish.
3.  Divide corn and chives or onion up between the 4 tomatoes.
4.  Break an egg over each tomato then sprinkle with red pepper flakes and parm

Bake until egg is set.  45-50 min.  Let sit for a few mins before you dig in :)

***Tip: For lower calorie option don't use a full egg just use the egg white.  I tried that with one of the eggs and it tasted great :)
They also sit well over night in the fridge and taste just as good for lunch the next day.

Nutritional info:
4 servings
Calories:  167
Carbs:  16.3g
Protein:  11.5g