Directions:
- Cut off top of each tomato; scoop out pulp, leaving shells intact. Sprinkle cavity of each tomato with salt; invert on papere towels to dain.
- Combine milk, breadcrumbs, cheese, and butter in a heavy saucepan; cook over medium heat, stirring constanly, until cheese melts and mixture is thoroughly heated.
- Beat egg yolks until thick and lemon colored. Gradually stir about one-fourth of hot mixture into yolks; add to remaining hot mixture, stirring constantly.
- Beat egg whites until stiff peaks form; fold into yolk mixture. Spoon into tomato shells, and place ina 12X8X2 baking dish. Bake 350 for 35-40 minutes or until puffed and lightly browned. Serve immediately.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 209.22 Kcal (876 kJ) | ||
| Calories from fat | 96.54 Kcal | ||
| % Daily Value* | |||
| Total Fat | 10.73g | 17% | |
|---|---|---|---|
| Cholesterol | 107.52mg | 36% | |
| Sodium | 443.42mg | 18% | |
| Potassium | 544.46mg | 12% | |
| Total Carbs | 16.83g | 6% | |
| Sugars | 8.48g | 34% | |
| Dietary Fiber | 2.21g | 9% | |
| Protein | 11.43g | 23% | |
| Vitamin C | 25.5mg | 42% | |
| Iron | 1mg | 6% | |
| Calcium | 230.2mg | 23% | |
| Amount Per 100 g | |||
| Calories | 68.38 Kcal (286 kJ) | ||
| Calories from fat | 31.55 Kcal | ||
| % Daily Value* | |||
| Total Fat | 3.51g | 17% | |
|---|---|---|---|
| Cholesterol | 35.14mg | 36% | |
| Sodium | 144.92mg | 18% | |
| Potassium | 177.95mg | 12% | |
| Total Carbs | 5.5g | 6% | |
| Sugars | 2.77g | 34% | |
| Dietary Fiber | 0.72g | 9% | |
| Protein | 3.73g | 23% | |
| Vitamin C | 8.3mg | 42% | |
| Iron | 0.3mg | 6% | |
| Calcium | 75.2mg | 23% | |
* 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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