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Eggs And Parmesan Stuffed Baked Tomatoes Recipe
|Tomatoes||4 (Equal Sized)|
|Freshly ground black pepper||4 Pinch|
|Parmesan cheese||2 Tablespoon, grated|
Serving size: Complete recipe
Calories 546 Calories from Fat 266
% Daily Value*
Total Fat 30 g45.9%
Saturated Fat 11.6 g57.9%
Trans Fat 0 g
Cholesterol 866.3 mg
Sodium 1819.5 mg75.8%
Total Carbohydrates 32 g10.5%
Dietary Fiber 7.8 g31.2%
Sugars 14.7 g
Protein 44 g88.3%
Vitamin A 117.4% Vitamin C 118.4%
Calcium 70.5% Iron 62.1%
*Based on a 2000 Calorie diet
Grease a small dish with oil.
Wash and dry the tomatoes.
Cut a cap off the top, hollow out, and sprinkle the insides with the salt and pepper.
Wash and pat the tarragon dry, chop 12 leaves and sprinkle inside the tomatoes.
Beat the eggs one after another and pour one into each tomato.
Sprinkle Parmesan on top.
Set the tomatoes in the baking dish.
Bake 15 minutes, covering with aluminum foil after 10 minutes if needed.