5 Ombra™ brown tomatoes 4 hard-boiled eggs ½ cup shredded mozzarella cheese 2 tbsp light mayo 1 tbsp fresh parsley, minced 2 tsp Dijon mustard
Sea salt and ground pepper
Directions
Stir in the shredded mozzarella, mayo, parsley, and mustard.
Cut each tomato in half, lengthwise. Using a spoon, gently scoop out the seeds from each tomato half.
Place a spoonful of the egg mixture into each tomato half. Top the tomatoes off with the remaining egg whites.
Serve immediately, or refrigerate to eat the next day!
Cooking Tips
Using a grapefruit spoon works great for scooping out the tomato halves.