Cut the top off the tomatoes and remove the flesh inside.
In a bowl, mix the eggs, low fat cream, chopped basil, salt and pepper with a whisk.
Divide the ham and egg mixture between the tomatoes, then place them on a baking tray and sprinkle with the low fat grated emmental.
Bake for 30 minutes at 160 °C.
Add to the leftover chopped tomato flesh the lettuce, and season with mixed herbs and low fat salad dressing. Enjoy the stuffed tomatoes with the salad.