4 tomatoes
56 g smoked salmon, chopped
2 eggs
1 egg white
15 ml water
pepper to taste
15 ml fresh chives, chopped
Cut tomatoes in half and scoop our flesh and seeds. Chop flesh finely. Place in strainer and allow excess liquid to drain away.
In a small bowl; beat eggs, egg white and water with pepper to taste.
Heat non-stick skillet until hot. Add beaten egg. Cook for 1 minutes, stirring continuously, then stir in drained tomato flesh and smoked salmon. Continue to cook, stirring for 3 to 4 minutes, or until eggs are set.
Meanwhile; place halved tomatoes on baking dish under preheated high broiler for 2 minutes. When egg mixture is set, place in tomato shells. Sprinkle with chives and serve.
Serves 4