Tomato Egg Nests with Spinach Bruschetta - 30g Carbs, 5g Fiber
From: diabeticgourmet.com
Servings: 4
4 medium vine tomatoes at room temperature
4 large eggs at room temperature
2-3 tsp extra virgin olive oil
2 garlic cloves, finely minced
1 bunch flat-leaf spinach, stemmed,washed and dried
4 thick slices whole-wheat bread, grilled or toasted
Salt and freshly ground black pepper
Set baking rack in center of oven.
Preheat oven to 400 degrees.
Slice tops off tomatoes. Scoop out soft flesh and
seeds, turning each tomato into a cup-like shell.
Break 1 egg into small cup. Slide it into one tomato
shell. Set shell in a casserole dish (that has a cover)
large enough to hold 4 tomato shells. Repeat with
remaining eggs. Sprinkle eggs with salt and pepper.
Cover casserole.
Bake until egg whites are softly set all the way through,
(not runny), about 20 to 30 minutes. Meanwhile, heat oil
in large skillet over medium-high heat. Saute garlic
1 minute, taking care not to let it color. Add spinach
all at once. Stir with wooden spoon until leaves are
coated with oil and wilted. Cook, stirring occasionally,
until tender, about 4 minutes. Turn spinach onto cutting
board and chop coarsely.
To serve, spread a quarter of spinach over each slice of
bread. Place one slice on each of 4 plates. Using tongs
or large spoons, set a baked tomato on each spinach-topped
bread slice. Serve immediately.
Servings: 4
Nutritional Information Per Serving:
254 Calories, 10g Total Fat, 2g Saturated Fat, 13g Protein,
30g Carbs, 5g Dietary Fiber, 300mg Sodium
Diabetic Exchanges: 1 Bread/Starch, 3 Vegetable, 2 Medium-Fat Meat
