Scrambled Egg Tomatoes

• 8 (3.5 oz) tomatoes, tops cut off, seeds and membranes scooped out
• 4 None large eggs
• 1/4 cup skim milk
• 2 tsp margarine
• 2 tbsp finely chopped fresh chives
• 2 tbsp chopped fresh flat-leaf parsley
• 1/3 cup grated aged cheese
• 8 small slices sourdough bread, toasted
• None None wilted spinach, to serve

1. Preheat oven to 400u0b0F. Line a baking tray with parchment paper.
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. 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. Serve immediately with toast and spinach.

tomatoes, eggs, milk, margarine, fresh chives, parsley, aged cheese, bread, wilted spinach

Taken from recipes-plus.com/api/v2.0/recipes/34956 (may not work)