Solution? Breakfast for dinner! It’s the type of menu I lived for when I was little. Especially after we got a waffle iron! Ah! *faints*
As an adult, I don’t have a waffle iron so a good ol’ three-egg scramble with stuff found in my fridge usually hits the spot. An onion (chopped perfectly…thank you very much!), some mushrooms, garlic and Cholula sauce combined with three scrambled eggs makes for quite a nice meal, yes?
Here’s another winning combo: toast, scrambled eggs and…roasted tomatoes with an herb paste! I told you you might see a few Weight Watchers recipes soon, and this is one of ’em. It’s a flavorful way to pump up your dinners (breakfast and lunches) that happens to be pretty darn easy too!
My camera was giving me the finger the night I made these so, I apologize now for the poor quality pic…plus you can’t smell the herb-y roasted tomato-y goodness which is just totally unfair.
What’s your favorite breakfast for dinner dish? Share your winning recipes too!
Adapted from Weight Watchers New Complete Cookbook
2 roma tomatoes, cut in half length-wise
4-5 basil leaves, finely chopped
1 tsp thyme, chopped
1 lemon, zested
1tsp garlic, chopped
1tsp fresh lemon juice
2tsp olive oil, plus extra
Pinch of salt
Pinch of pepper
You can sub for any herbs you like or have on hand. The night I made this, I happened to use fresh rosemary and thyme but you could use fresh sage, parsley or even cilantro!
Pre-heat over to 400 degrees. Line a cookie sheet with tin foil for easy clean up. You can also do this under a broiler if you like.
Combine all your chopped, zested and pinched ingredients in a bowl. Using the back of a spoon, gently mash everything together creating a paste. If you’re using particularly tough herbs like rosemary, you won’t get too much of a “paste,” you just want to make sure you really bring all the oils and flavors out and combine them.
Place your halved romas, cut side up, on the foil-lined cookie sheet, or on a foil-lined broiler tray. Drizzle them lightly with extra olive oil. Spoon your herb paste over the tops of tomatoes, drizzle any remaining oil over the tops.
Place in oven or under broiler 10-12 minutes, or until the oil is sizzling and the tomatoes have turned a bright, bright red and are tender. This isn’t an exact science here so just roll with it…you can’t over cook these to the point where they aren’t edible anymore.