So good and even great on top of your hamburgers. We use chaffles. Use lovely big tomatoes - either homegrown or from the store; it doesn't matter too much. Fry them in light olive oil, sprinkle with Italian seasoning, both sides and when the underside is cooked, top with Muenster cheese slices cut to fit. Let the Muenster cheese melt and then serve.
Who doesn't love those big beefsteak tomatoes? These make a hearty side for breakfasts or even a main meal. Delicious every time! Not many people think to fry ripe tomatoes. Most people fry green tomatoes, which, ironically I have never done - partly because I don't grow my own tomatoes.
Although I love these for breakfasts, they make a great side for a main meal as well. As I am typing this I am remembering the big tomatoes in my fridge and I already know what I will be having for breakfast tomorrow next to my scrambled eggs and toasted sandwich chaffle. Honestly, I love those chaffles so much that I will make a standalone post for them soon. They toast so well and the little holes are perfect for butter.
I didn't use a medium tomato, rather I used a large tomato. You can salt the tomatoes if you wish; however, I prefer not to. You could use a little black pepper if you like. The Italian seasoning is brilliant on these tomatoes. You can do these tomatoes in the oven, but it is just as easy to do them in a nonstick skillet, without having to turn on the oven. It is true, depending on the size of your pan, you may have to do them in batches. Mozzarella cheese is another option to use with the tomato slices. Serve the tomatoes on a nice serving dish or in a large bowl after draining on paper towels, although I didn't do that, as I didn't think it was necessary to drain them. Some people like to dredge the tomatoes in bread crumbs and you can do that with low-carb bread - toast and then blend in a blender to make bread crumbs.
Vegetable oil should be light olive oil. I have not tried fried large green tomatoes, but that is another option if you have tomatoes growing in your garden or you have access to them. If you don't have Italian seasoning, you could sprinkle the tomatoes with dried parsley instead. The cook time is so quick that you will be enjoying these tomatoes in no time flat. This recipe serves 2 to 3 people. You can drizzle the tomatoes with extra olive oil and Parmesan cheese (from a canister) and garnish with basil leaves, if desired.
The tomato is sliced into quarter inch slices, so quite substantial. If you like sprinkle the Muenster cheese with paprika or cayenne pepper.
INGREDIENTS:
Light olive oil
1 large tomato, sliced into 6 rounds
Italian seasoning
3 Muenster cheese slices
Paprika sprinkle
In
large nonstick frying pan in light olive oil, cook 6 tomato rounds, sprinkling
with Italian seasoning on the topside of the tomato and once cooked, turn
gently with a spatula and again sprinkle with Italian seasoning. Cut Muenster cheese slices in half. Overlap 2 pieces of half a Muenster cheese
slice on each tomato round. Cook until
cheese has melted. Cover with lid on
pan, if necessary. Sprinkle with paprika and serve.
Yield: 6 servings
1 slice of tomato with cheese
59.3
calories
3.2
g protein
4.6
g fat
0.2 g fiber
0.8 g net carbs