Cut your tomatoes in half and scoop the seeds and flesh to form cups. (Optional: Reserve seeds for another use.) If needed, slice a small piece off the bottom of each tomato to create a flat base for stability.
Arrange the tomato cups on a baking sheet. Pack ¼ cup of sliced spinach into the base of each cup, followed by one tablespoon of cottage cheese.
Crack an egg into each tomato cup, ensuring it covers the spinach and cottage cheese.
Bake for 15–20 minutes or until eggs reach your preferred doneness. (Check at 15 minutes for a runny yolk or closer to 20 minutes for firmer yolks.)
Remove from the oven and season with sea salt, black pepper, and optional herbs like fresh basil or red pepper flakes.
Serve alone or on a slice of toasted bread. Enjoy!
Notes
Gestational Diabetes Carb Count: 2 g
Protein content: ~ 16 g per serving; add more eggs or cottage cheese. If not vegetarian, enjoy with bacon or sausage.
