Directions:
- Preheat oven to 325°F Place phyllo shells on a baking sheet, set aside.
- In a small bowl, combine tomato and enough boiling water to cover, set aside for 2 minutes. Drain well. In a medium bowl, combine eggs, half-and-half, basil, salt and pepper. Stir in tomato and Swiss cheese.
- Spoon about 2 teaspoons of the filling into each shell. Bake 10-15 minutes or until filling is slightly puffed and a small knife inserted comes out clean.
- Serve warm or cool.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 366.28 Kcal (1534 kJ) | ||
| Calories from fat | 185.07 Kcal | ||
| % Daily Value* | |||
| Total Fat | 20.56g | 32% | |
|---|---|---|---|
| Cholesterol | 209.27mg | 70% | |
| Sodium | 368.27mg | 15% | |
| Potassium | 610.36mg | 13% | |
| Total Carbs | 26.07g | 9% | |
| Sugars | 5.54g | 22% | |
| Dietary Fiber | 2.24g | 9% | |
| Protein | 21.26g | 43% | |
| Vitamin C | 5.7mg | 10% | |
| Iron | 3mg | 17% | |
| Calcium | 389.5mg | 39% | |
| Amount Per 100 g | |||
| Calories | 243.5 Kcal (1019 kJ) | ||
| Calories from fat | 123.03 Kcal | ||
| % Daily Value* | |||
| Total Fat | 13.67g | 32% | |
|---|---|---|---|
| Cholesterol | 139.12mg | 70% | |
| Sodium | 244.82mg | 15% | |
| Potassium | 405.76mg | 13% | |
| Total Carbs | 17.33g | 9% | |
| Sugars | 3.68g | 22% | |
| Dietary Fiber | 1.49g | 9% | |
| Protein | 14.13g | 43% | |
| Vitamin C | 3.8mg | 10% | |
| Iron | 2mg | 17% | |
| Calcium | 258.9mg | 39% | |
* 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.
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