Spinach-Topped Tomatoes

Serves: 4
Total Calories: 101


1 (10-ounce) package spinach chopped
1 tablespoon green onion chopped
1 clove garlic minced
1 tablespoon butter or margarine
1/4 cup Parmesan cheese grated
1 egg
1/4 teaspoon salt
2 tomatoes medium, halved
Parmesan cheese Grated


Cook spinach according to package directions. Drain well. Cool slightly.

In a medium saucepan, sauté green onion and garlic in butter or margarine for 3 minutes or until onion is limp. Remove from heat. Stir in spinach. Add cheese, egg and salt mix well. Cover and chill if desired.

Mound one-fourth of the spinach mixture onto each tomato half. Place in an 8 x 8 x 2-inch baking pan. Cover and bake in a preheated 375° oven for 30 to 35 minutes or until tomatoes are heated through.

To serve, sprinkle with cheese.

Nutritional Facts:

Serves: 4
Total Calories: 101
Calories from Fat: 54

This Spinach-Topped Tomatoes recipe is from the Timesaver Cookbook. Download this Cookbook today.

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