Monday, October 26, 2015

Caprese Stuffed Avocados

Good morning and happy Monday!

Real talk: Are Monday's ever really happy? The beginning of each week everyone goes around telling each other "Happy Monday." I'm as guilty of this as anyone. I think it's one of those things where I hope if I say it enough I'll believe it. But usually, I'm just sad the whole day that the weekend is over.

You know what can make your Monday happy? A yummy new recipe. Last week I got home after a long day at work and was too lazy to spend a ton of time making dinner. But I still wanted something nutritious, delicious and filling. So I took a look through my refrigerator, pulled out what I had and started throwing ingredients together.

The result was this very simple and super tasty meal of Caprese Stuffed Avocados. Only six ingredients. Quick to make. And very satisfying. Not to mention, good for you.

This dish works well for dinner, but you could also multiply the recipe exponentially and serve it as an appetizer at your next dinner party. Heck, it would even make a for a nice filling and clean breakfast.

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~ Ingredients ~

Makes 2 Stuffed Halves

1 ripe avocado
2 egg whites
1 Tbsp. chopped tomatoes
1/2 tsp. basil
2 Tbsp. shredded fat free mozzarella
Balsamic vinegar, to drizzle

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~ Directions ~

Preheat oven to 400°. Slice avocado in half and scoop out the seed. Place avocado halves on a baking sheet and bake for 15 minutes, or until avocado is soft.

Meanwhile, mix together the egg whites, tomatoes and basil, and begin cooking in a small skillet. When the egg whites have begun to solidify, add the cheese. Cook until egg whites are completely done. Remove from heat.

Remove the baked avocados to a serving plate. Scoop half of the egg white mixture into each of the avocado halves. Drizzle with balsamic vinegar. Serve warm.




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