Rockin Tomatoes Rockefeller

• Cooking spray
• 6 tablespoons (3/4 stick) unsalted butter
• 1 medium onion, finely chopped
• 2 (10-ounce) packages frozen spinach, thawed and drained
• 1 cup lightly crushed herbed croutons
• 1 cup grated Parmesan cheese (4 ounces)
• 2 large eggs, beaten
• 2 teaspoons Tabasco sauce
• 1 teaspoon garlic powder
• 1/2 teaspoon salt, plus more to taste
• 1/2 teaspoon freshly ground black pepper, plus more to taste
• 2 large ripe tomatoes

1. Preheat the oven to 350F.
2. Coat a 9 x 13-inch casserole dish with cooking spray.
3. In a medium saute pan set over medium heat, melt the butter.
4. Add the onion and saute for 8 minutes or until it starts to soften.
5. Reduce the heat to low and add the spinach, croutons, 1/2 cup of the cheese, the eggs, Tabasco, garlic powder, salt, and pepper.
6. Cook, stirring occasionally, for around 20 minutes, or until eggs are no longer runny.
7. Cut the tomatoes into six thick slices.
8. Arrange the slices in the bottom of the prepared casserole dish.
9. Season with salt and pepper.
10. Bake the tomato slices for 8 to 10 minutes or until they begin to soften.
11. Preheat the broiler.
12. Divide the spinach mixture evenly over the tomato slices.
13. Sprinkle the remaining 1/2 cup Parmesan on top of the spinach mixture.
14. Return the casserole to the oven and broil for 2 minutes or until the cheese is golden brown.
15. Serve immediately.
16. Vegetarian friendly!

cooking spray, butter, onion, frozen spinach, croutons, parmesan cheese, eggs, tabasco sauce, garlic, salt, freshly ground black pepper, tomatoes

Taken from www.epicurious.com/recipes/food/views/rockin-tomatoes-rockefeller-378294 (may not work)