As someone who was born in Brazil I am highly accustomed to accompanying my breakfast meals with bread; french bread to be more precise but I love bread so any kind would do.
However, as I get older I have realized more and more that when I eat carbs as my first meal I usually feel sluggish, heavy and bloated and while I may never give up carbs I have made a commitment to at least reducing the amount of bread I add to my diet.
I started thinking of ways that I could replace bread in my morning meals and came across a recipe that my friend's mother made and I absolutely fell in love with it. This omelet stuffed tomatoes was a perfect way for me to break the fast without bread and yet it tasted delicious!
So, if you are also embarking on the journey of removing or reducing carbs from your diet, you will absolutely love this turkey and cheese omelette stuffed tomatoes. The reason why I added turkey to the mix is because I love to eat a high protein meal in the morning, it gives me the energy I need to take on the day without feeling tired and snoozy.
Sometimes I also add leafy greens and herbs such as okinawa spinach, rosemary, basil, moringa, and whatever else I have in my garden that is ready to be harvested. You can take a tour of my garden in this video.
Without further ado, here is the recipe for this tantalizing low carb breakfast recipe.
Turkey and cheese omelet stuffed tomatoes recipe
Keep in mind that I am not adding the amount of ingredients simply because it will vary on the amount of stuffed tomatoes you will be making. Also, remember to play around with the toppings, add and take away as you heart desires.
Ingredients
Eggs
Salt
Onion
Garlic
Turkey
Mozzarella Cheese
Parmesan Cheese
Tomatoes
Olive oil
You may also enjoy : Sugar Free, Gluten Free, Dairy Free all natural and organic ice cream
Instructions
1 - Beat the eggs with a mixer or by hand, totally your call.
2 - Add salt
3 - Add garlic, onions and turkey and beat everything together.
4 - Cut the top of the tomato and save it, you will need it for later. Remove all pulp for the tomato and ensure there is not seeds left behind. Tip: Use a spoon to scoop up pulp and remove seeds.
5 - Once all pulp and seeds are removed, go ahead and add a table spoon of olive oil to the inside of each tomato.
6 - Pour the omelette mixture inside the tomato.
7 - Go ahead and add the mozzarella cheese to the omelette mix inside the tomato.
8 - Top it with grated parmesan cheese, put the tomato top back on it, secure it with toothpicks and take it to the oven.
9 - At a 350° Fahrenheit, let the tomato cook for about 15 - 20 minutes.
10 - Take it out, remove tomato top and add more mozzarella cheese if desired, and put it back in the oven without the top until the cheese has completely melted.
11 - Remove from oven, let it cool for a couple of minutes and enjoy it.
Did you enjoy this recipe? Then don't forget to check out all of the other recipes I have available on my website. From DIY vegan ice cream to healthy dinner recipes, it's all right here.
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I also got my cranberry hibiscus at Echo in Ft. Myers over 13 years ago and I love that they still pop up in my yard. I've been trying to find the exact macros this plant provides to your diet but all I ever come up with is info on either the tea or the flowers. I use the leaves in my salads daily when its growing fresh in my yard. I do prefer the smaller leaves for salad. Any additional info you may have is appreciated!
Charlotte
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