Gorgonzola tomatoes

Ingredients for 2 servings:

• 4 large beefsteak tomatoes
• 2 spring onions
• 150 g spinach, fresh
• 100g Gorgonzola
• 1 tbsp olive oil
• 4 tbsp parsley, freshly chopped
• 1 egg white
• Nutmeg, freshly grated
• salt and pepper

Instructions

Working time approx. 30 minutes; Total time approx. 30 minutes

alkaline, healthy and delicious

Wash the tomatoes and spring onions. Cut the tops off the tomatoes and then hollow them out. Clean the spring onions and slice them into rings. Sort the spinach, wash them, and drain them. Finely chop the Gorgonzola. Add the spinach to a pot of boiling water and wilt it for 2 minutes over high heat. Drain the spinach in a sieve, squeeze out the excess water, and roughly chop it. Preheat the oven to 200°C (180°C fan-assisted oven). Heat 1 tablespoon of oil in a pan. Sauté the spring onions and parsley, then mix in the spinach, Gorgonzola, and egg white. Season the filling with salt, pepper, and nutmeg, then fill the tomatoes and place them in a dish. Bake in the preheated oven for about 20 minutes. The stuffed tomatoes are delicious hot as a starter or cold as a snack.