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Egg Stuffed Tomatoes

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Ingredients
  Firm tomatoes 4
  Eggs 4
  Parmesan cheese 4 Teaspoon, grated (20 ml)
  Olive oil 15 Milliliter (1 tablespoon)
  Basil 2 Milliliter, chopped (1/2 teaspoon)
  Garlic clove 1⁄2 Large, finely sliced
  Salt To Taste
  Pepper To Taste
Directions

–  Slice top off tomato and scoop out pulp without damaging the outer skin.
–  Break 1 egg into each tomato and season with salt and pepper. Sprinkle with Parmesan.
–  In a small bowl, mix together olive oil, basil, and garlic. Brush tomato skin with oil mixture.
–  Cook in microwave at HIGH for 1 1/2 minutes. Check the eggs for doneness. If necessary, cook for another 30 seconds.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
American
Course: 
Side Dish
Method: 
Microwaving
Ingredient: 
Vegetable

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Average: 4 (16 votes)

Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 589 Calories from Fat 366

% Daily Value*

Total Fat 41 g63.2%

Saturated Fat 11.7 g58.5%

Trans Fat 0 g

Cholesterol 859.5 mg286.5%

Sodium 1022 mg42.6%

Total Carbohydrates 22 g7.4%

Dietary Fiber 6 g24%

Sugars 14.7 g

Protein 37 g73.7%

Vitamin A 105.2% Vitamin C 105.6%

Calcium 39.9% Iron 29.6%

*Based on a 2000 Calorie diet

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Egg Stuffed Tomatoes Recipe