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Low Carb, Baked Eggs and Tomato Topping

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Low Carb, Baked Eggs and Tomato Topping

    • 26mins
    • Serves 3
    • Easy



    2 egg whites

    2 eggs, I like using Eggland Best eggs

    2 tablespoons fat-free milk

    A little salt and pepper, to taste

    4 teaspoons Parmesan cheese, grated

    ½ cup tomatoes, chopped (drain any liquid)

    2 tablespoons scallions, chopped

    ½ teaspoon garlic, minced

    ½ teaspoon olive oil
    1. Preheat oven to 350 degrees. Coat 2 (8-9 ounce) ramekins or Pyrex custard cups with cooking spray.

    2. Add 1 egg white to each dish. Next, crack each whole egg right over the ramekin and carefully add to each dish. Add 1 tablespoon milk on top of each. Sprinkle with a little salt and pepper, if desired. Sprinkle each with 2 teaspoons Parmesan cheese. Place on a baking sheet and bake, uncovered, in oven for about 16 minutes until eggs are set around the edges but still a bit jiggly in the center.

    3. In the meantime, add all the topping ingredients in a small nonstick pan coated with cooking spray. Saute for 2 minutes until tomatoes are soften.

    4. Remove eggs from oven. Divide the tomato topping among the 2 servings.

    Makes 2 servings

    Nutrition Facts

    for 1 serving
    135 cal
    8g fat
    2g sat fat
    173mg chol
    12g prot
    3g carbs
    1g fiber
    250mg sod
    0g sugar

    SmartPoints value : 3


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