Step 1: Preheat Oven
Preheat your oven to 190°C (375°F).
Step 2: Prepare Tomatoes
Cut the tops off 2 or 3 large tomatoes and carefully scoop out the insides, removing any seeds and flesh.
Step 3: Make Filling Place
4 eggs, 5 chopped garlic cloves, 3 tablespoons of mayonnaise, 50g grated Parmesan cheese, and salt and pepper to taste in a bowl.
Mix well.
Step 4: Stuff Tomatoes
Pour the egg mixture into each hollowed-out tomato, filling generously. Step 5
: Bake Stuffed Tomatoes
Place the stuffed tomatoes in a baking dish.
Bake in the preheated oven for 20 to 25 minutes, or until the tops are golden brown and the filling is set. Step
6: Serve Remove from the oven after baking and
let cool for a few minutes before serving. Pair with toast or garlic bread for a hearty breakfast. For added flavor, garnish with fresh herbs like parsley or basil. For a complete dinner, serve with grilled chicken or fish. For extra richness, add a drizzle of olive oil before serving. Directions: Be careful when scooping out the tomatoes to avoid tearing the skin. If your tomatoes are too small, use smaller eggs or reduce the amount of filling. For extra creaminess, add a tablespoon of cream cheese to the filling. If you prefer a crispy crust, sprinkle breadcrumbs over the tomatoes before baking. Use fresh Parmesan cheese for best flavor and texture. Nutrition Facts: Tomatoes: An excellent source of vitamins C and K, potassium, and antioxidants. Eggs: Provide high-quality protein and important nutrients like vitamins B12 and D. Garlic: Known for its heart-healthy benefits and immune-boosting properties. Nutrition Information: Suitable for Vegetarians: This recipe is suitable for vegetarians as it does not contain any meat products. Gluten-Free: Naturally gluten-free, making it suitable for people with gluten intolerance. Low-carb option: This recipe is low in carbohydrates, making it ideal for a low-carb diet.
Nutrition information (per stuffed tomato, based on 3 servings):
Calories: 230
Protein: 12 g
Fat: 18 g
Carbohydrates: 5 g
Fiber: 2 g
Conservation:
CONTINUED ON PAGE 3
Step 1: Preheat Oven
Preheat your oven to 190°C (375°F).
Step 2: Prepare Tomatoes
Cut the tops off 2 or 3 large tomatoes and carefully scoop out the insides, removing any seeds and flesh.
Step 3: Make Filling Place
4 eggs, 5 chopped garlic cloves, 3 tablespoons of mayonnaise, 50g grated Parmesan cheese, and salt and pepper to taste in a bowl.
Mix well.
Step 4: Stuff Tomatoes
Pour the egg mixture into each hollowed-out tomato, filling generously. Step 5
: Bake Stuffed Tomatoes
Place the stuffed tomatoes in a baking dish.
Bake in the preheated oven for 20 to 25 minutes, or until the tops are golden brown and the filling is set. Step
6: Serve Remove from the oven after baking and
let cool for a few minutes before serving. Pair with toast or garlic bread for a hearty breakfast. For added flavor, garnish with fresh herbs like parsley or basil. For a complete dinner, serve with grilled chicken or fish. For extra richness, add a drizzle of olive oil before serving. Directions: Be careful when scooping out the tomatoes to avoid tearing the skin. If your tomatoes are too small, use smaller eggs or reduce the amount of filling. For extra creaminess, add a tablespoon of cream cheese to the filling. If you prefer a crispy crust, sprinkle breadcrumbs over the tomatoes before baking. Use fresh Parmesan cheese for best flavor and texture. Nutrition Facts: Tomatoes: An excellent source of vitamins C and K, potassium, and antioxidants. Eggs: Provide high-quality protein and important nutrients like vitamins B12 and D. Garlic: Known for its heart-healthy benefits and immune-boosting properties. Nutrition Information: Suitable for Vegetarians: This recipe is suitable for vegetarians as it does not contain any meat products. Gluten-Free: Naturally gluten-free, making it suitable for people with gluten intolerance. Low-carb option: This recipe is low in carbohydrates, making it ideal for a low-carb diet.
Nutrition information (per stuffed tomato, based on 3 servings):
Calories: 230
Protein: 12 g
Fat: 18 g
Carbohydrates: 5 g
Fiber: 2 g
Conservation:
