Baked Eggs in Tomato
cobalt (Co)
Vitamin E
selenium (Se)
Choline
Vitamin K
Vitamin H
Description
Baked omelet with yogurt and herbs inside a large tomato, served with salad leaves and seeds.
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Tomatoes — 1 шт
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Chicken egg — 2 шт
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Green onion (scallions) — 10 г
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Wheat flour (highest grade) — 1.5 ст.л.
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Natural yogurt 2% — 2 ст.л.
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Mild adjika (tomato-based) — 1 ч.л.
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Mixed salad greens — 30 г
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Raw pumpkin seeds — 5 г
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Sesame seeds — 2 г
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Raw sunflower seeds — 2 г
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Flax seeds — 1 г
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Sunflower oil (refined) — 20 мл
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Olive oil (extra virgin) — 10 мл
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Table salt — 1 щепотка
- Cut off the top of a large firm tomato and carefully scoop out the flesh with a spoon to form a cup.
- In a bowl, whisk eggs with yogurt, flour, adjika and a pinch of salt until smooth.
- Finely chop the green onion and add to the egg mixture.
- Fill the tomato with the egg mixture.
- Grease a baking dish with sunflower oil, place the tomato in it and bake in an oven preheated to 180°C for 15-20 minutes until the filling is set.
- Arrange salad leaves on a plate and drizzle with olive oil.
- Sprinkle the salad with mixed seeds and serve with the baked tomato.
625
157 kcal / 100 g
kcal
21.8 g
5.5 g / 100 g
Protein
27.8 g
7.0 g / 100 g
Carbohydrates
47.9 g
12.0 g / 100 g
Fats
3.7 g
0.9 g / 100 g
Ash
4.0 g
1.0 g / 100 g
Fiber
74.2%
Water
7.4 g
1.9 g / 100 g
Sugars
15.9 g
4.0 g / 100 g
Starch
0.46 g
0.12 g / 100 g
Omega-3
16.78 g
4.22 g / 100 g
Omega-6
8.2 g
2.1 g / 100 g
SFA
