Directions:
- Cut top of tomatoes.
- Scoop out flesh with spoon; reserve flesh for other use.
- Drain tomatoes upside down on absorbent paper.
- Melt butter in pan, add flour, cook stirring 1 minute.
- Add milk gradually, stir over heat until mixture boils and thickens.
- Remove from heat, stir in egg yolks, cheese and half the parmesan cheese.
- Beat egg whites until soft peaks form, gently fold cheese between tomatoes, sprinkle top with remaining cheese.
- Bake in moderate oven 10 minutes.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 164.21 Kcal (688 kJ) | ||
| Calories from fat | 89.51 Kcal | ||
| % Daily Value* | |||
| Total Fat | 9.95g | 15% | |
|---|---|---|---|
| Cholesterol | 78.19mg | 26% | |
| Sodium | 289.54mg | 12% | |
| Potassium | 462.74mg | 10% | |
| Total Carbs | 9.85g | 3% | |
| Sugars | 6.08g | 24% | |
| Dietary Fiber | 1.81g | 7% | |
| Protein | 9.79g | 20% | |
| Vitamin C | 23mg | 38% | |
| Vitamin A | 0.1mg | 2% | |
| Iron | 0.5mg | 3% | |
| Calcium | 212.4mg | 21% | |
| Amount Per 100 g | |||
| Calories | 74.4 Kcal (311 kJ) | ||
| Calories from fat | 40.55 Kcal | ||
| % Daily Value* | |||
| Total Fat | 4.51g | 15% | |
|---|---|---|---|
| Cholesterol | 35.42mg | 26% | |
| Sodium | 131.18mg | 12% | |
| Potassium | 209.65mg | 10% | |
| Total Carbs | 4.46g | 3% | |
| Sugars | 2.76g | 24% | |
| Dietary Fiber | 0.82g | 7% | |
| Protein | 4.44g | 20% | |
| Vitamin C | 10.4mg | 38% | |
| Iron | 0.2mg | 3% | |
| Calcium | 96.3mg | 21% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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