Tomato and Egg Stacks - 6g Carbs, 1g Fiber, 3g Sugar
From: www.prevention.com
Prep Time: 10 min
Total Time: 50 min
Servings: 4
3 tsp olive oil
1 lg yellow onion, thinly sliced
2 tsp chopped fresh thyme
1 lg beefsteak tomato, sliced into 4 rounds
3 oz shredded smoked mozzarella
4 slices reduced-sodium ham (about 4 oz), sliced into strips
4 lg eggs
1. HEAT oven to 400 degrees F. Heat 2 tsp of the oil in medium nonstick skillet over medium-high heat. Add onion, thyme, and 1/2 tsp kosher salt. Cook, stirring, until onion is soft, about 6 minutes. Reduce heat to low and continue to cook, stirring occasionally, until onion is golden brown, about 20 minutes. Transfer onion to bowl.
2. COAT lightly sheet pan with cooking spray. Arrange tomato slices in even layer and top with cheese and onion. Bake until cheese is melted, 5 to 7 minutes. Meanwhile, heat remaining 1 tsp oil in skillet over medium-high heat. Add ham and cook until crisp, about 2 minutes. Poach or fry eggs. Top each tomato slice with ham and an egg before serving. Season with additional thyme, if desired.
Servings: 4
Nutrition per Serving: 230 Calories, 19g Protein, 6g Carbs, 1g Fiber, 3g Sugars, 14g Fat, 5g Sat Fat, 490mg Sodium
Posted by: chefgloria1030@yahoo.com
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