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| INGREDIENTS |
| 4 |
medium, firm, vine-ripe tomatoes |
| ½ c. |
100% egg white substitute |
| ¼ c. |
salsa (medium) |
| ½ |
Hass avocado, peeled and sliced into 12 slices |
| 1 tbsp. |
lime juice |
| 1 tbsp. |
cilantro, minced |
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| RECIPE |
- Preheat oven to 450º F. Slice off top of each tomato and scoop out the inside using a melon baller; turn over onto paper towel to drain.
- Place each tomato into ramekin or in muffin tins. Divide egg whites evenly into tomatoes and top with 1 tablespoon salsa. Bake for 25 minutes or until egg whites are firm.
- When finished, remove tomatoes from baking dish. Place on plate and top each with 3 slices of avocados; drizzle with lime juice and a sprinkle of cilantro.
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| SERVING SUGGESTION |
SERVING SIZE:
2 tomato cups
NUMBER OF SERVINGS:
2
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| NUTRITION FACTS |
| |
| Calories |
65 |
|
| Total Fat |
7 g |
|
| Sodium |
310mg |
|
| Total Carbohydrates |
16 g |
|
| Fiber |
4 g |
|
| Protein |
10 g |
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