Baked Stuffed Tomatoes

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Baked Stuffed Tomatoes
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Health Score:
76 / 100
Difficulty:
easy
Difficulty
Preparation:
30 min.
Preparation
ready in 50 min.
Ready in
Calories:
401
calories
Calories

Nutritional values

1 serving contains
(Percentage of daily recommendation)
Calorie401 cal.(19 %)
Protein12 g(12 %)
Fat35 g(30 %)
Carbohydrates10 g(7 %)
Sugar added0 g(0 %)
Roughage1.4 g(5 %)
Vitamin A0.5 mg(63 %)
Vitamin D1.9 μg(10 %)
Vitamin E2.5 mg(21 %)
Vitamin K11.1 μg(19 %)
Vitamin B₁0.1 mg(10 %)
Vitamin B₂0.4 mg(36 %)
Niacin3.4 mg(28 %)
Vitamin B₆0.2 mg(14 %)
Folate74 μg(25 %)
Pantothenic acid1.3 mg(22 %)
Biotin17.3 μg(38 %)
Vitamin B₁₂1.3 μg(43 %)
Vitamin C16 mg(17 %)
Potassium345 mg(9 %)
Calcium170 mg(17 %)
Magnesium24 mg(8 %)
Iron1.6 mg(11 %)
Iodine67 μg(34 %)
Zinc1.5 mg(19 %)
Saturated fatty acids21.3 g
Uric acid16 mg
Cholesterol301 mg
Complete sugar4 g

Ingredients

for
4
Ingredients
4 beefsteak Tomatoes
4 eggs (separated)
0.333 cup butter
½ cup fresh Parmesan (grated)
2 Tbsps fresh Basil (chopped)
½ cup Mascarpone
Nutmeg
2 Tbsps all-purpose flour
Basil (to garnish)
How healthy are the main ingredients?
MascarponeParmesanBasilTomatoeggNutmeg

Preparation steps

1.
Heat the oven to 200°C (180°C in a fan oven), 400°F, gas 6 and grease a baking dish.
2.
Cut the tops off the tomatoes and hollow them out. Place in the prepared baking dish.
3.
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.
4.
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.
5.
Transfer the mixture into the tomatoes and bake for 15-20 min until golden brown. Arrange on plates and serve garnished with basil.