Tomatoes Stuffed With Scrambled Eggs And Smoked Salmon - cooking recipe

Ingredients

8 vine ripened tomatoes
2 cups liquid egg substitute, well-shaken
2 tablespoons fresh dill, finely chopped
2 tablespoons red onions, finely chopped
1/4 teaspoon salt
1/4 teaspoon black pepper
1 tablespoon non-hydrogenated margarine or 1 tablespoon butter
1/3 cup smoked salmon, chopped
1 tablespoon capers, chopped
1/2 cup goat cheese, crumbled

Preparation

Preheat broiler. Slice the top off of each tomato. Hollow out each tomato, leaving a firm shell; reserve. (Discard the caps and pulp or reserve for another purpose).
Whisk the liquid eggs with the dill, onion, salt and pepper until well combined. Melt the margarine in a large, non-stick skillet and set over MEDIUM HEAT. Pour the egg mixture into the skillet. Cook, without stirring, for 1 minute. Cook, stirring frequently, for 2-3 minutes or until eggs are fluffy and almost set; remove from heat. Gently stir in the salmon and capers.
Scoop an equal portion of the egg mixture evenly into each hollowed tomato; place on a rimmed baking sheet. Sprinkle each tomato evenly with goat cheese. Broil for 2 to 3 minutes or until cheese is browned. Garnish with additional smoked salmon and dill (if using).