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–+ servings

Low Carb, Baked Eggs and Tomato Topping

Low Carb, Baked Eggs and Tomato Topping

Ingredients
  

Ingredients for Eggs:

  • 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

Ingredients for Tomato Topping:

  • ½ cup tomatoes, chopped (drain any liquid)
  • 2 tablespoons scallions, chopped
  • ½ teaspoon garlic, minced
  • ½ teaspoon olive oil

Instructions
 

  • Preheat oven to 350 degrees. Coat 2 (8-9 ounce) ramekins or Pyrex custard cups with cooking spray.
  • 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.
  • In the meantime, add all the topping ingredients in a small nonstick pan coated with cooking spray. Sauté for 2 minutes until tomatoes are soften.
  • Remove eggs from oven. Divide the tomato topping among the 2 servings.

Nutrition

Serving: 1servingCalories: 135kcalCarbohydrates: 3gProtein: 12gFat: 8gSaturated Fat: 2gCholesterol: 173mgSodium: 250mgFiber: 1gBlue Smart Points: 1Green Smart Points: 3Plus Points: 3