I’ll include the amounts I used in the recipe below, but to make this again, the quantities might have to be changed depending on the size of the tomatoes. First, I sauteed chopped kale with a little minced garlic and red chile flakes in olive oil. Next, tomato tops were cut off and seeds were removed. I sprinkled salt and pepper into each tomato, drizzled in some olive oil, and added a pinch of shredded parmesan. The tomatoes were placed in a baking dish. Eggs were whisked, and the cooled, sauteed kale was added. I used a small ladle to pour the omelet mixture into the tomatoes and filled them almost to the top. More parmesan was strewn about on top before the tomatoes were baked for about 45 minutes.
I’m thinking back to cracking eggs and watching them overflow smaller tomatoes or only filliing bigger ones halfway, and I’m wondering why it never occurred to me before to whisk the eggs into an omelet to use in a stuffed tomato. It’s really a better idea. And, it's easy. It makes a homemade, healthy, and vegetable-forward dish full of fresh, local ingredients for a food revolution or just for a good, summer meal.
Kale Omelet-Stuffed Tomatoes
3 tablespoons olive oil
1/2 bunch kale, washed, stems removed, and leaves chopped
1 teaspoon red chile flakes or to taste
1 garlic clove, minced
12 medium tomatoes
4 oz. parmigiano reggiano, shredded
7 large eggs
-Pre-heat oven to 400 degrees F.
-In a large saute pan over medium-high heat, heat two tablespoons of the olive oil and add the red chile flakes. Add the chopped kale and cook until wilted and tender about five minutes. Set aside to cool.
-Cut the tops off each tomato, and using a paring knife or small spoon, remove the seeds to hollow the tomatoes. Choose a baking dish that will hold the tomatoes snuggly so they don’t roll around when the dish is moved, and drizzle a few drops of the remaining olive oil in the bottom of the dish. With the last bit of olive oil, drizzle it in the tomatoes. Season the tomatoes with salt and black pepper, and sprinkle some of the parmigiano reggiano in each tomato.
-In a medium mixing bowl, whisk the eggs and season them with salt and black pepper. Add the cooled kale and whisk to combine. Using a small ladle, pour the egg mixture into the tomatoes and fill each almost to the top. Sprinkle the tops of the tomatoes with the remaining parmigiano reggiano, and place baking dish in the oven for about 45 minutes or until the omelets in each tomato are set and the cheese on top is golden.
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