Scrambled Egg Tomatoes - cooking recipe

Ingredients

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

Preparation

Preheat oven to 400\u00b0F. Line a baking tray with parchment paper.
Coat tomatoes inside and out with olive oil. Place upright on prepared tray and bake for 10-12 mins, or until softened slightly.
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.
Serve immediately with toast and spinach.