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| Nutrition Facts | ||
|---|---|---|
|
Serving Size 1 (217g) Recipe makes 4 servings |
||
| Calories 106 | ||
| Calories from Fat 34 | (32%) | |
| Amount Per Serving | %DV | |
| Total Fat 3.8g | 5% | |
| Saturated Fat 1.3g | 6% | |
| Monounsaturated Fat 1.5g | ||
| Polyunsaturated Fat 0.9g | ||
| Trans Fat 0.0g | ||
| Cholesterol 141mg | 47% | |
| Sodium 93mg | 3% | |
| Potassium 486mg | 13% | |
| Total Carbohydrate 12.8g | 4% | |
| Dietary Fiber 2.5g | 10% | |
| Sugars 5.4g | ||
| Protein 6.2g | 12% | |
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Souffle De Tomate (Tomato Souffle)
By: Midwest Maven
Jun 7, 2007
Another recipe from the Earl Peyroux cookbook. He was a great French chef I remember seeing on PBS 20 or so years ago.
SERVES 4
Ingredients
- 4 large tomatoes
- 3 egg yolks
- 2 tablespoons breadcrumbs
- 1 tablespoon chives
- 2 egg whites, beaten
Directions
1
Halve the tomatoes and remove the seeds.2
Scoop out the pulp and chop very fine.3
Add the egg yolks and the bread crumbs to chopped tomato.4
Fold in beaten egg whites and spoon mixture into the tomato shells.5
Set them in a flat, oven-proof dish and bake at 375 degrees for 12 minutes.6
Serve immediately.
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- Course > Main Dish
- Course > Side Dishes
- Main Ingredient > Vegetables > Tomatoes
- Cuisine > European > Western > French
- Preparation > Time to Make > < 60 mins
- Preparation > Simple > 5 or Less Ingredients
- Dietary > Low in... > Low Sodium
- Dietary > Low in... > Low Sat. Fat
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Featured Reviews for This Recipe
From: Sarah in New York
On Jun 30, 2008
These were pretty good. I think they needed salt though. I would advise salting the inside of the tomatoes before putting in the filling. Other than that, they were yummy! Made for ZWT 4.
From: ElleFirebrand
On Jun 24, 2008
Clearly, I did not beat my egg whites enough. They failed to "rise" souffle style, and instead ended up with a very soft filling. We broiled these at the end to add some more browning. The taste was great and they are worth trying again. Made for ZWT 4 - Daffy Daffodils!
From: Julie B's Hive
On Nov 6, 2007
Made just half the recipe as there were only the two of us. Worked in a little S&P and Parmesan cheese also. These were excellent, hubby was generous and left me with a half while he gobbled up the rest. Had to use supermarket tomatoes though, shucks, all garden ones are now gone. Special request from hubby-hmmm, make these again! Thanks for sharing the recipe.
From: Kumquat the Cat's friend
On Jun 17, 2007
Extremely easy and very tasty! BF liked this too. I added 2 tablespoons freshly grated parmesan which I had in the fridge, used 3 large tomates instead of 4 and added salt and pepper, to taste. Was a first time souffle for me, and it seemed very easy! I used an electric hand beater to beat eggs, starting on slow and increased spead. So much fun to successfully make a souffle! Did not sink at all:D
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