Baked Tomatoes Stuffed with Eggs Recipe

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Baked Tomatoes Stuffed with Eggs
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Ingredients:

  • 2 small tomato
  • 1 small egg
  • 1/4 cup buttermilk
  • 1 tbsp shallot

Directions:

  1. Slice top from tomato and hollow out with a melon baller. Sprinkle the insides with salt and invert on paper towels; let drain for 1/2 hour. Saute sliced mushrooms and minced shallot in cooking spray until tender. Divide mushroom/shallot mixture into each tomato. Top with 1/2 tablespoon Parmesan cheese. Beat together egg and buttermilk, season with pepper. Pour into tomatoes. Bake at 350 for 1/2 hour.
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Nutrition Facts

Per ServingPer 100 g
Amount Per 1 Serving
Calories 88.33 Kcal (370 kJ)
Calories from fat 36.25 Kcal
% Daily Value*
Total Fat 4.03g 6%
Cholesterol 77.21mg 26%
Sodium 139.69mg 6%
Potassium 361.45mg 8%
Total Carbs 6.89g 2%
Sugars 5.07g 20%
Dietary Fiber 1.24g 5%
Protein 6.66g 13%
Vitamin C 13.5mg 23%
Iron 0.7mg 4%
Calcium 112.4mg 11%
Amount Per 100 g
Calories 52.49 Kcal (220 kJ)
Calories from fat 21.54 Kcal
% Daily Value*
Total Fat 2.39g 6%
Cholesterol 45.88mg 26%
Sodium 83.01mg 6%
Potassium 214.8mg 8%
Total Carbs 4.09g 2%
Sugars 3.01g 20%
Dietary Fiber 0.74g 5%
Protein 3.96g 13%
Vitamin C 8mg 23%
Iron 0.4mg 4%
Calcium 66.8mg 11%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

  • salty
  • savory
  • bitter
  • sweet
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Recipe Tags

Weightwatchers Points

  • 1.9
    Points
  • 2
    PointsPlus

Good Points

  • low fat,
  • saturated fat free,
  • low sodium

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