Oat-topped baked tomatoes

Stuffed tomatoes are delicious for a savoury breakfast stuffed with low fat cream cheese, porridge oats and mustard

Preparation time: 10 minutes
Cooking time: 15 minutes
Serves: 2

Nutritional Information per serving
361 kcals
17g protein
9.5g fat of which 2.5g saturates
58g carbohydrate of which 17g sugars
10g dietary fibre
633mg sodium

What you need:

• 2 large beef tomatoes, halved (650g)
• 2 tsp wholegrain mustard
• 4 tbsp low fat cream cheese (80g)
• 50g jumbo porridge oats
• Dash Worcestershire sauce
• 2 wholemeal muffins, toasted

What you do:

1. Preheat the oven to 200°C, gas mark 6.
2. Place the tomatoes cut side up on a small baking tray and spread with mustard.
3. Spoon over the cream cheese and top with the oats. Sprinkle with Worcestershire sauce and bake for 15 minutes.
4. Serve on toasted wholemeal muffins.

Handy hint and tip:

Try using cream cheese with garlic and herbs for extra flavour.

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