8 med. sized ripe but firm tomatoes
2 (10 oz.) pkgs. frozen chopped spinach, thawed
1 c. finely chopped onion
3 tbsp. olive oil
1/8 tsp. salt
1/8 tsp. pepper
1/8 tsp. nutmeg
1 c. cream-style, low fat cottage cheese, drained
2 egg yolks
1/2 c. snipped parsley
1/4 c. grated Parmesan cheese

Core tomatoes and cut slice from top of each. Scoop out pulp leaving a 1/4 inch shell. Insides may be sprinkled lightly with salt if desired. Invert on paper toweling to drain while preparing spinach mixture.

Cook spinach and drain well, pressing out liquid. Meanwhile, saute onion in oil until tender. Add spinach, salt, pepper and nutmeg. In mixing bowl, mix cottage cheese, egg yolks and parsley.

Spoon mixture into tomatoes. Sprinkle with Parmesan cheese, place in 13 x 9 x 2 inch glass baking dish and bake, uncovered at 350 degrees for 20 to 25 minutes or until hot and golden. Serve immediately. 8 servings.