Directions:
- Preheat oven to 350.
- Heat 2 tsp olive oil in oven proof non-stick skillet over medium heat.
- Add onions/leeks and season with salt and pepper.
- Saute a few minutes, cover and cook 5 more minutes.
- Add tomatoes, cover and cook 2 more minutes.
- Transfer to a bowl.
- In a separate bowl, beat egg whites with salt and pepper to stiff peaks.
- Gently whisk in egg yolks.
- Brush skillet with 1 tsp olive oil.
- Add eggs and spread out to cover pan; sprinkle cooked vegetable mixture over the eggs to within one inch of the edge.
- Sprinkle cheese shreds or crumbles on top- if large crumbles press in slightly to be partially submerged.
- Cook over medium heat until sides are dry, 3 minutes.
- Transfer to oven and bake about 20 minutes until center is set.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 257.82 Kcal (1079 kJ) | ||
| Calories from fat | 138.87 Kcal | ||
| % Daily Value* | |||
| Total Fat | 15.43g | 24% | |
|---|---|---|---|
| Cholesterol | 187.21mg | 62% | |
| Sodium | 420.84mg | 18% | |
| Potassium | 417.87mg | 9% | |
| Total Carbs | 11.35g | 4% | |
| Sugars | 6.18g | 25% | |
| Dietary Fiber | 2.05g | 8% | |
| Protein | 18.65g | 37% | |
| Vitamin C | 11.9mg | 20% | |
| Iron | 0.9mg | 5% | |
| Calcium | 235.3mg | 24% | |
| Amount Per 100 g | |||
| Calories | 103.04 Kcal (431 kJ) | ||
| Calories from fat | 55.5 Kcal | ||
| % Daily Value* | |||
| Total Fat | 6.17g | 24% | |
|---|---|---|---|
| Cholesterol | 74.82mg | 62% | |
| Sodium | 168.19mg | 18% | |
| Potassium | 167mg | 9% | |
| Total Carbs | 4.54g | 4% | |
| Sugars | 2.47g | 25% | |
| Dietary Fiber | 0.82g | 8% | |
| Protein | 7.45g | 37% | |
| Vitamin C | 4.8mg | 20% | |
| Iron | 0.4mg | 5% | |
| Calcium | 94mg | 24% | |
* 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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