Scrambled Egg Tomatoes

1. 1

   Preheat oven to 400u00b0F. Line a baking tray with parchment paper.

2. 2

   Coat tomatoes inside and out with olive oil. Place upright on prepared tray and bake for 10-12 mins, or until softened slightly.

3. 3

   Meanwhile, whisk eggs with milk. Melt margarine in a large nonstick frying pan over medium heat. Cook egg, without stirring, for 1 min. Cook, stirring, for 1-2 mins, or until egg is softly scrambled. Remove from heat and stir in 1/2 the chives, parsley and cheese. Spoon into tomatoes. Place on serving plates and sprinkle with remaining chives.

4. 4

   Serve immediately with toast and spinach.

No additional tips available.