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Eggs And Parmesan Stuffed Baked Tomatoes

Healthycooking's picture
  Tomatoes 4 (Equal Sized)
  Salt 4 Pinch
  Freshly ground black pepper 4 Pinch
  Tarragon leaves 16
  Eggs 4
  Parmesan cheese 2 Tablespoon, grated

Preheat the oven to 400°.
Grease a small dish with oil.
Wash and dry the tomatoes.
Cut a cap off the top, hollow out, and sprinkle the insides with the salt and pepper.
Wash and pat the tarragon dry, chop 12 leaves and sprinkle inside the tomatoes.
Beat the eggs one after another and pour one into each tomato.
Sprinkle Parmesan on top.
Set the tomatoes in the baking dish.
Bake 15 minutes, covering with aluminum foil after 10 minutes if needed.

Recipe Summary

Side Dish

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Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 546 Calories from Fat 266

% Daily Value*

Total Fat 30 g45.9%

Saturated Fat 11.6 g57.9%

Trans Fat 0 g

Cholesterol 866.3 mg288.8%

Sodium 1819.5 mg75.8%

Total Carbohydrates 32 g10.5%

Dietary Fiber 7.8 g31.2%

Sugars 14.7 g

Protein 44 g88.3%

Vitamin A 117.4% Vitamin C 118.4%

Calcium 70.5% Iron 62.1%

*Based on a 2000 Calorie diet

Eggs And Parmesan Stuffed Baked Tomatoes Recipe