Eggs In Tomato Cups

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Nutritional Info
  • Servings Per Recipe: 4
  • Amount Per Serving
  • Calories: 118.0
  • Total Fat: 6.6 g
  • Cholesterol: 212.8 mg
  • Sodium: 83.2 mg
  • Total Carbs: 7.6 g
  • Dietary Fiber: 1.6 g
  • Protein: 8.0 g

View full nutritional breakdown of Eggs In Tomato Cups calories by ingredient
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A low calorie breakfast dish...scrambled eggs served in warmed tomato cups. A low calorie breakfast dish...scrambled eggs served in warmed tomato cups.
Number of Servings: 4


    4 medium tomatoes
    4 eggs (or egg substitute)
    1/4 cup skim milk
    1 teaspoon vegetable oil
    2 green onions, chopped
    1/4 cup chopped green pepper (optional)
    1 teaspoon chopped fresh basil or 1/4 teaspoon dried basil


Cut the tops from the washed tomatoes and remove the pulp leaving a thick shell.
Do this by running a sharp knife around the inside (don't puncture the skin) and then remove the pulp with a spoon.
Preheat oven to 250 F
Place tomatoes cut side down in an oven proof dish and bake for apprx 6 minutes- they should be just warmed through. Meanwhile whisk together the eggs, milk, basil and salt.
Saute the optional peppers & green onions in the tsp of oil for 2 minutes
Pour in the egg mixture and scramble the eggs. When tomatoes are warmed through flip over and place on a serving platter.
Divide the eggs evenly between the tomatoes filling the cavity.

Number of Servings: 4

Recipe submitted by SparkPeople user JONESIES.

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