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    You are in: Home / Recipes / Tomato Filled With Cheese and Egg Recipe
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    Tomato Filled With Cheese and Egg

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     2 Total Reviews

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    • on September 08, 2008

      Cute presentation. Had never had eggs or tomatoes together or even cooked tomatoes like this, was pretty good. Used a bit of parmesan in the bottom. Next time will use all cheddar I think. Omitted the butter, not on purpose but somehow missed it.

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    • on April 13, 2006

      A very tasty dish which would be an excellent brunch dish served perhaps with grilled bacon, mushrooms and hash browns. I halved the recipe (for four people) and served these with Catherine Robson’s Lemon Risotto With Bacon & Mushroom Recipe #97905, for a casual evening meal. I added 2 cloves of minced garlic with the first lot of cheese, and I was careful to use really flavoursome tomatoes (not the visually perfect but tasteless supermarket variety) and free-range eggs with beautifully golden yolks, essential I believe to getting the best from a recipe like this. I also added a teaspoon of dried basil with the fresh parsley and cheese added in step 8. Thank you, dienia, for providing a yummy, easy-to-make recipe for my friends and me to eat in anticipation of a few relaxing days over the Easter break!

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    Nutritional Facts for Tomato Filled With Cheese and Egg

    Serving Size: 1 (194 g)

    Servings Per Recipe: 8

    Amount Per Serving
    % Daily Value
    Calories 197.9
     
    Calories from Fat 132
    66%
    Total Fat 14.7 g
    22%
    Saturated Fat 7.6 g
    38%
    Cholesterol 239.1 mg
    79%
    Sodium 143.2 mg
    5%
    Total Carbohydrate 5.9 g
    1%
    Dietary Fiber 1.4 g
    5%
    Sugars 3.8 g
    15%
    Protein 11.0 g
    22%
    Detailed Nutrition Values About Nutrition Info
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