Directions:
- Drain and chop tomatoes, reserving 1/2 cup liquid; set aside.
- Heat olive oil in a large skillet; add flour, stirring until smooth. Gradually add reserved tomato liquid; cook over medium heat 2 minutes, stirring constantly. Add reserved tomatoes; continue cooking, stirring constantly, until mixture is thickened and bubbly. Stir in cheese, and salt and pepper; mix well.
- Cook vermicelli according to package directions; drain. Combine tomato mixture and vermicelli, mixing well. Beat egg yolks in a medium mixing bowl until thick and lemon colored. Gradually stir one-fourth vermicelli mixture into yolks; add to remaining mixture, stirring well.
- Beat egg whites (at room temperature) until stiff but not dry. Fold into vermicelli mixture; spoon into a lightly greased 1 1/2- quart casserole. Bake at 350° for 10 minutes. Serve immediately.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 195.62 Kcal (819 kJ) | ||
| Calories from fat | 130.95 Kcal | ||
| % Daily Value* | |||
| Total Fat | 14.55g | 22% | |
|---|---|---|---|
| Cholesterol | 102.35mg | 34% | |
| Sodium | 268.32mg | 11% | |
| Potassium | 61.45mg | 1% | |
| Total Carbs | 7.05g | 2% | |
| Sugars | 1.14g | 5% | |
| Dietary Fiber | 0.31g | 1% | |
| Protein | 9.48g | 19% | |
| Vitamin C | 0.7mg | 1% | |
| Iron | 0.8mg | 4% | |
| Calcium | 225.6mg | 23% | |
| Amount Per 100 g | |||
| Calories | 321.89 Kcal (1348 kJ) | ||
| Calories from fat | 215.47 Kcal | ||
| % Daily Value* | |||
| Total Fat | 23.94g | 22% | |
|---|---|---|---|
| Cholesterol | 168.41mg | 34% | |
| Sodium | 441.51mg | 11% | |
| Potassium | 101.11mg | 1% | |
| Total Carbs | 11.61g | 2% | |
| Sugars | 1.88g | 5% | |
| Dietary Fiber | 0.52g | 1% | |
| Protein | 15.59g | 19% | |
| Vitamin C | 1.1mg | 1% | |
| Iron | 1.2mg | 4% | |
| Calcium | 371.2mg | 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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