I go through phases of Pinterest-ing, but even on the good days I’m never that great.  I have, however, been extremely lucky on the few instances I’ve followed through on a Pinsperation.  Tonight’s inspiration came from Kelly’s inspiration that originated from a Martha Stewart recipe.

FoodFash Tomato Cup Formula (yields 2 servings)

4 large tomatoes, tops removed and gutted

4 eggs

1/2 cup chopped protein (I used lump crab)

1/2 cup shredded cheese (I used Swiss)

1/4 to 1/2 cup diced veggies (I used 1/4 cup shallots)

salt and pepper to taste (S&P!)

Move oven rack to the middle of your oven and preheat to 350 degrees.  In a medium sized bowl, whisk eggs until fluffy.  Add protein, cheese, and veggies and stir.  Add salt and pepper.  Place gutted tomatoes into an oven safe dish and then spoon mixture, carefully transferring even amounts of ingredients, into the tomatoes.  Sprinkle with Bake for 50 minutes, until the eggs are firm and cooked all the way through.  Remove the dish from the oven and move the oven rack up a notch.  Broil on high for 5 minutes or until cheese is browned.  Let stand for 10ish minutes before serving.  The flavors of the cheese and meat are much more apparent when these cups are still warm, but closer to room temperature.

I liked my protein/cheese/veggie combo, but would have preferred to have more color (like greener than green spinach!).  Other combinations on my mind are bacon/cheddar/bell pepper, sausage/gruyere/onion, or a veggie-filled spinach/feta/artichoke.  Any of these cups would be perfect for brunch and have me anxiously awaiting our next lake house breakfast shindig!