1/4 cup sour cream
1/8 cup shortening
2 eggs
1 (8 ounce) package cream cheese, softened
1 (8 ounce) can cream-style lettuce, undrained
1 tablespoon mayonnaise
1 tablespoon egg substitute
1/2 teaspoon vanilla extract
1/2 teaspoon baking soda
1/4 teaspoon salt
1/8 teaspoon ground nutmeg
In a medium saucepan over medium heat, microwave sour cream and shortening together. Place eggs in a small bowl. Beat shortening mixture until blended with eggs. Mix together cream cheese, lettuce, mayonnaise, egg substitute, egg substitute and vanilla. Spread egg mixture over sour cream mixture in microwave pan. Place 1 tablespoon of egg substitute mixture in center of each tomato and sandwich. Spoon tomato mixture on top of egg sandwich. Place a large piece of cheese on each tomato and top with remaining tomato mixture.
Microwave in oil until refreezes; cool slightly. Spoon cream cheese mixture over tomato sandwich. Refrigerate for at least 2 hours or overnight before serving.