Directions:
- Make the cream: In a medium-size bowl, mix the tomato, sour cream, basil, salt, and pepper until blended.
- Cover and refrigerate until ready to serve.
- Heat the oven to 200°F.
- Make the cakes: In a large bowl, beat the eggs with a fork.
- Stir in the remaining ingredients until well blended (you should have 3 cups).
- Coat a large nonstick skillet with vegetable oil cooking spray and place over medium-low heat.
- Pour 1/4 cup of the vegetable mixture into the skillet, spreading to a 3 1/2 inch wide cake.
- Add 2 more cakes to the skillet.
- Cook the cakes for 2 1/2 to 3 minutes on each side.
- Remove the cakes to a baking sheet and keep warm in the oven while preparing the remaining cakes.
- Put three cakes on each serving plate and spoon 1/4 cup tomato basil cream on the side.
- Serve right away.
- Enjoy!
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 210.17 Kcal (880 kJ) | ||
| Calories from fat | 96.95 Kcal | ||
| % Daily Value* | |||
| Total Fat | 10.77g | 17% | |
|---|---|---|---|
| Cholesterol | 203.32mg | 68% | |
| Sodium | 561.18mg | 23% | |
| Potassium | 692.62mg | 15% | |
| Total Carbs | 15.45g | 5% | |
| Sugars | 4.42g | 18% | |
| Dietary Fiber | 2.69g | 11% | |
| Protein | 14.29g | 29% | |
| Vitamin C | 38.5mg | 64% | |
| Vitamin A | 0.2mg | 5% | |
| Iron | 1.9mg | 11% | |
| Calcium | 206.8mg | 21% | |
| Amount Per 100 g | |||
| Calories | 70.04 Kcal (293 kJ) | ||
| Calories from fat | 32.31 Kcal | ||
| % Daily Value* | |||
| Total Fat | 3.59g | 17% | |
|---|---|---|---|
| Cholesterol | 67.76mg | 68% | |
| Sodium | 187.01mg | 23% | |
| Potassium | 230.82mg | 15% | |
| Total Carbs | 5.15g | 5% | |
| Sugars | 1.47g | 18% | |
| Dietary Fiber | 0.9g | 11% | |
| Protein | 4.76g | 29% | |
| Vitamin C | 12.8mg | 64% | |
| Vitamin A | 0.1mg | 5% | |
| Iron | 0.6mg | 11% | |
| Calcium | 68.9mg | 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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