Baked Stuffed Tomatoes

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Baked Stuffed Tomatoes
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Difficulty:
easy
Difficulty
Preparation:
30 min.
Preparation
ready in 50 min.
Ready in
Calories:
552
calories
Calories

Nutritional values

1 serving contains
(Percentage of daily recommendation)
Calorie552 kcal(26 %)
Protein18.03 g(18 %)
Fat50.22 g(43 %)
Carbohydrates8.38 g(6 %)
Sugar added0 g(0 %)
Roughage1.5 g(5 %)
Vitamin A589.25 mg(73,656 %)
Vitamin D2.09 μg(10 %)
Vitamin E6.16 mg(51 %)
Vitamin B₁0.08 mg(8 %)
Vitamin B₂0.37 mg(34 %)
Niacin2.58 mg(22 %)
Vitamin B₆0.12 mg(9 %)
Folate68.31 μg(23 %)
Pantothenic acid0.23 mg(4 %)
Biotin4.96 μg(11 %)
Vitamin B₁₂1.5 μg(50 %)
Vitamin C17.09 mg(18 %)
Potassium320.47 mg(8 %)
Calcium309.93 mg(31 %)
Magnesium23.43 mg(8 %)
Iron0.7 mg(5 %)
Iodine60 μg(30 %)
Zinc0.75 mg(9 %)
Saturated fatty acids27.5 g
Cholesterol297.74 mg
Author of this recipe:

Ingredients

for
4
Ingredients
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)
How healthy are the main ingredients?
tomatoeggBasilMascarponeNutmeg

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.