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    You are in: Home / Recipes / Low Calorie Eggs in Tomato Cups Recipe
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    Low Calorie Eggs in Tomato Cups

    Low Calorie Eggs in Tomato Cups. Photo by Caroline Cooks

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    Total Time:

    Prep Time:

    Cook Time:

    20 mins

    10 mins

    10 mins

    Bergy's Note:

    Very easy recipe that looks lovely and is great for the waistline

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    Units: US | Metric


    1. 1
      Cut the tops from the washed tomatoes and remove the pulp leaving a thick shell.
    2. 2
      Do this by running a sharp knife around the inside (don't puncture the skin) and then remove the pulp with a spoon.
    3. 3
      Preheat oven to 250 F Place tomatoes cut side down in an oven proof dish and bake for apprx 6 minutes- they should be just warmed through Meanwhile whisk together the eggs, milk, Basil and salt Saute the peppers& green onions in the tsp of oil for 2 minutes Pour in the egg mixture and scramble the eggs When tomatoes are warmed through flip over and place on a serving platter Divide the eggs evenly between the tomatoes filling the cavity Serve.

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    Ratings & Reviews:

    • on November 13, 2003


      Great recipe! I cooked the tomatoes until very tender and filled them carefully as they were falling apart and loved them that way .. I scrambled my husband's eggs using onions and the chopped-up pulp of the tomato, and sprinkled some parmesan on top .. wonderful! thanks Bergy!!

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    • on March 09, 2008

      Easy, peasy and double delish! Great brunch dish! Ijust halved the tomato and scooped out the pulp.

      people found this review Helpful. Was this review helpful to you? Yes | No


    Nutritional Facts for Low Calorie Eggs in Tomato Cups

    Serving Size: 1 (206 g)

    Servings Per Recipe: 2

    Amount Per Serving
    % Daily Value
    Calories 239.3
    Calories from Fat 124
    Total Fat 13.8 g
    Saturated Fat 4.2 g
    Cholesterol 427.2 mg
    Sodium 170.2 mg
    Total Carbohydrate 13.8 g
    Dietary Fiber 3.6 g
    Sugars 8.0 g
    Protein 16.1 g

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