Baked Tomatoes with Egg

Preparation:  15 min. Cooking: 15 min. Total: 30 min.
Recipe photo
  • 4 tomatoes
  • 6 eggs , lightly beaten
  • 1/2 tsp Dijon mustard
  • 4 scallions , thinly sliced
  • 1/2 tsp basil , or 2 Tbsp fresh, chopped
  • 4 Tbsp unsalted butter , melted
  • 2 Oz Monterey Jack cheese , cut into 2x.25 in. thick slices
Preheat oven to 400 ℉. Using a sharp knife, cut .5 inch off the stem end of each tomato. Discard top end and scoop out pulp from tomato, leaving a thick shell. Sprinkle inside of tomatoes with salt. Invert on a rack to drain 15 minutes. Whisk together next 4 ingredients with salt and pepper to taste in a bowl. Arrange tomatoes in a shallow baking pan. Place in oven and bake 5 minutes. Pour 1 whole Tbsp melted butter in each tomato. Fill tomato cavities with egg mixture. Top with strips of cheese and bake about 10 minutes or until eggs are just set.
Calories
330 Cal
Fat
27 g
Carbs
8.1 g
Protein
15 g
Fiber
1.9 g
Sugar
5.3 g
Cholesterol
370 mg
Sodium
350 mg


Nutrients

Fiber     1.9 g
Fat     27 g
Sugar     5.3 g
Carbs     8.1 g
Protein     15 g
Calories     330 Cal

Fats

Fat, Poly     2.6 g
Fat, Mono     8.6 g
Fat, Sat     13 g
Fat, Trans     0.6 g
Fat, Percent     73 %

Vitamins

Vitamin, K     46 mcg     39 %
Vitamin, A     2100 IU     71 %
Vitamin, B12     0.9 mcg     35 %
Niacin     0.9 mg     5.7 %
Riboflavin     0.5 mg     38 %
Vitamin, C     19 mg     21 %
Vitamin, D     31 IU     5.2 %
Vitamin, B6     0.2 mg     14 %
Vitamin, E     2.1 mg     14 %
Panto, Acid     1.1 mg     22 %
Choline     190 mg     34 %
Thiamin     0.1 mg     8.9 %

Minerals

Calcium     200 mcg     20 %
Phosphorus     260 mg     37 %
Magnesium     32 mg     7.6 %
Copper     0.1 mcg     12 %
Fluoride     7.6 mcg     190 %
Zinc     1.6 mg     15 %
Cholesterol     370 mg     0.5 %
Sodium     350 mg     23 %
Selenium     23 mcg     42 %
Manganese     0.2 mg     2.7 %
Potassium     480 mg     10 %
Iron     1.8 mg     22 %