Cream cheese, spinach and tomatoes

Ingredients for 2 servings:

• 6 large vine tomatoes
• 1 cup cream cheese, grainy
• 50 g diced ham, low-fat
• 200 g spinach, frozen
• 150 g mushrooms
• 1 clove(s) garlic, diced
• salt and pepper

Instructions

Working time approx. 20 minutes; Cooking/baking time approx. 20 minutes; Total time approx. 40 minutes

simple, low-carb

First, decapitate and hollow out the tomatoes. Sprinkle in a little salt to draw out the water and prevent the filling from becoming too runny. Finely chop the mushrooms and garlic and thaw the spinach. The quickest way to do this is in the microwave. Then add the mushrooms to a hot pan with a little oil. Once they’re sizzling, add the ham and garlic cubes, along with salt and pepper. Once the garlic is sautéed and the ham cubes look cooked, add the spinach and cream cheese. Simmer briefly and season to taste. Remove the pan from the heat. Some water will have collected in the tomatoes and can be drained. Then fill the tomatoes with the spinach mixture, replace the lids, and cook in the covered pan for another 10 minutes.