Stuffed Tomatoes

Stuffed Tomatoes
Preparation time: 10 minutes
Cooking time: 15 minutes
Servings: 4
2 tablespoons olive oil
8 tomatoes, insides scooped
¼ cup almond milk
8 eggs
¼ cup parmesan, grated
Salt and black pepper to the taste
4 tablespoons rosemary, chopped
Grease a pan with the oil and arrange the tomatoes inside.
Crack an egg in each tomato, divide the milk and the rest of the ingredients,
introduce the pan in the oven and bake at 375 degrees F for 15 minutes.
Serve for breakfast right away.
Nutrition: calories 276, fat 20.3, fiber 4.7, carbs 13.2, protein 13.7

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