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Baked tomatoes filled with egg, cheese and herbs make a great vegetarian breakfast.
Servings: 2 servings
- 2 large tomatoes
- 2 medium eggs
- 1 oz mozzarella grated
- 2 oz cheddar cheese grated
- 1 tablespoon chives chopped
- 1 tablespoon parsley chopped
- 1 tablespoon basil chopped
- ½ teaspoon salt
- ½ teaspoon white pepper
Preheat the oven to 200C/400F degrees.
Cut the top off the tomato (like a lid) and set aside. Scoop out the seeds and tomato pulp with a spoon.
Place the chopped basil in the bottom of the hollowed tomatoes.
Add the mozzarella cheese.
Carefully break the egg and pour into the tomato.
Season with the salt and pepper, sprinkle with the parsley and chives.
Scatter the cheddar cheese on top.
Place the slice tomato lids in a baking dish. They will act like a stand for the stuffed tomato.
Place the stuffed tomatoes on top of the sliced top and baked for 25 minutes.
Garnish with parsley and serve.
Makes 2 servings at 7g net carbs each.
The net carbs will be the total carb count minus the fibre count. Carb count excludes sugar alcohols.
Any nutritional analysis on the website is based on an estimate, calculated by http://nutritiondata.self.com from the individual ingredients in each recipe. Variations may occur for various reasons, including product availability and food preparation. We make no representation or warranty of the accuracy of this information.
Serving: 1serving | Calories: 255kcal | Carbohydrates: 9g | Protein: 18g | Fat: 17g | Fiber: 2g