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Baked Stuffed Tomatoes

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Baked Stuffed Tomatoes
552
calories
Calories
0
Print
easy
Difficulty
30 min.
Preparation
ready in 50 min.
Ready in
Nutritions
1 serving contains
Fat50.22 g
Saturated Fat Acids27.5 g
Protein18.03 g
Roughage1.5 g
Sugar added0 g
Calorie552
Carbohydrates/g8.38
Cholesterol/mg297.74
Vitamin A/mg589.25
Vitamin D/μg2.09
Vitamin E/mg6.16
Vitamin B₁/mg0.08
Vitamin B₂/mg0.37
Niacin/mg2.58
Vitamin B₆/mg0.12
Folate/μg68.31
Pantothenic acid/mg0.23
Biotin/μg4.96
Vitamin B₁₂/μg1.5
Vitamin C/mg17.09
Potassium/mg320.47
Calcium/mg309.93
Magnesium/mg23.43
Iron/mg0.7
Iodine/μg60
Zinc/mg0.75
Recipe author: EAT SMARTER
Ingredients
Preparation

Ingredients

for 4 servings
4
beefsteak tomatoes
4
eggs (separated)
0.333 cup
½ cup
fresh Parmesan cheese (grated)
2 tablespoons
fresh Basil (chopped)
½ cup
2 tablespoons
Basil leaves (to garnish)
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Preparation

Preparation steps

Step 1/5
Heat the oven to 200°C (180°C in a fan oven), 400°F, gas 6 and grease a baking dish.
Step 2/5
Cut the tops off the tomatoes and hollow them out. Place in the prepared baking dish.
Step 3/5
Mix together the egg yolks and the butter. Stir in the cheese, basil and the mascarpone and season with salt, ground black pepper and a pinch of nutmeg.
Step 4/5
Beat the egg whites with a pinch of salt until stiff. Place the egg whites on top of the egg yolk mixture, sieve the flour on top and gradually mix everything together.
Step 5/5
Transfer the mixture into the tomatoes and bake for 15-20 min until golden brown. Arrange on plates and serve garnished with basil.

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