• 1 large tomato
• 2 eggs (for healthier version use an egg substitute)
• Italian seasoning, salt & pepper, to taste
• 2 tbsp low fat shredded cheese

Cut off a thick slice, about 1/2-inch at the stem end of the tomato; set it aside. Scoop out the seeds and center (it’s the same as cleaning out a pumpkin). Season inside of tomato with salt and pepper. Place tomato upside down on a paper towel to dry for 3 minutes. Place the tomato upright in small microwave-safe dish. Whisk the eggs in a small bowl, then pour into the tomato. (or crack the eggs into the tomato, your choice) Sprinkle with Italian seasoning and cheese, place top slice on side of tomato (will place on top once it is done). Option 1. Microwave on MEDIUM-HIGH for 3 minutes and 45 seconds, let stand 2 minutes. Option 2. Preheat oven to 425 degrees, bake for 20 minutes. Enjoy!