The ingredient list for the “Baked Eggs in Tomato Cups,” from the September 2006 issue of Vegetarian Times, was so short and simple, yet I never tried such a thing -- baking an egg in a tomato. I adapted the recipe in order to use only 3 large tomatoes (and 3 eggs). For my dried herbs, I used herbes de Provence, which I did bring back from my last trip to Paris. I used a total of 2 Tbsp. grated Parmesan cheese. I baked my tomatoes for 35 minutes, until I achieved my soft yolks. I added a sprinkle of salt and enjoyed the simple, decent flavors of my stuffed tomatoes.
I also prepared the “Greek Egg Rolls with Spinach and Feta,” from The Best Diabetes Cookbook, by Katherine Younker. These were fun to make and eat, with their delicious crunch and filling. Egg roll wrappers are great to use and are not nearly as intimidating as, say, phyllo dough might be. For my filling, I included 1 big clove of garlic, 3/4 of a small onion, and 8 white button mushrooms, along with the oregano, frozen spinach, and feta cheese. I baked my egg rolls for 16 minutes, although this may have turned them too brown. After making these tasty parcels, I realized that you could fill these wrappers with any flavorful filling (plus 2 oz. of a cheese). What’s important is including 2 Tbsp. of your filling inside each wrapper. That’s it! You’ll have a lovely “egg roll.”
RECIPES: make your eggs a new way and have fun with egg roll wrapping
PREP TIMES: this is a meal you can eat in less than an hour
TASTES: egg fans will be pleased; egg roll fans will enjoy the familiar crunch and the surprising spinach/feta treat inside
Next time, I want to turn a potato into a main meal. I’ll try the “Sausage-Stuffed Potatoes with Green Salad,” from the September 2008 issue of Gourmet. Come back to my site on Tuesday, December 30, to see how this turns out.
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