Parmesan Baked Tomato & Eggs - 8g Carbs, 2g Fiber, 5g Sugar
4 large tomatoes (3 inch diameter 182 gr)
4 large eggs
1/4 cup Parmesan, shredded
Salt and pepper, to taste Flavor
Suggestions: Pesto Finely diced caramelized onions Fresh basil
Core out some of the tomatoes but don't remove too much, you want the egg to be almost level with the top of the tomato. You don't need to remove any seeds, as the egg will soak up all the extra tomato juices. Place tomatoes into a greased baking pan. Sprinkle some cheese, and seasonings into each tomato shell (along with any other flavorings you'd like). Crack an egg into each tomato, then bake at 350 degrees F for 30 to 40 minutes, or until egg is cooked to your likeness. Top with any additional cheese if you like. Serve hot.
Makes: 4 servings
Nutritional Information per Serving (without flavor suggestions): Calories 131, Protein 10 gr, Fat 7 gr, Sat Fat 3 gr, Carb. 8 gr, Sugar 5 gr, Fiber 2 gr, Sodium 230 mg, Chol. 191 mg, Potassium 81 mg
Posted by: Darlene BC <dsharple@shaw.ca>
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