4 large firm tomatoes
1 carton (8-oz) egg substitute
1/2 tsp dried dill
4 tsp whole-grain bread crumbs
Cut the tops off the tomatoes and scoop out and save the pulp. Chop approximately 1/3 of the pulp and discard remainder or save for another use.
Lightly spray a 1 1/2-quart microwavable bowl and add the egg substitute and dill; cover. Microwave on high 2 to 3 minutes or until set but still slightly moist; stir halfway through cooking.
Stir the chopped pulp into the eggs.
Arrange the tomatoes on a large microwave-safe plate and spoon 1 teaspoon of the bread crumbs into each of the tomatoes.
Divide the egg mixture evenly among the tomatoes and cover.
Microwave on a turntable for 2 to 3 minutes or until heated through on high.
Top each tomato with a sprig of fresh dill, if desired.