Baja Baked Egg Whites in Tomato Cups
ingredients
4 medium, firm, vine-ripened tomatoes
4 large egg whites or 1/2 cup 100% egg white substitute
1/4 cup salsa (medium heat)
1/2 Hass avocado, peeled and cut crosswise into 12 slices
1 Tbsp. lime juice, or to taste
2 Tbsp. chopped fresh cilantro
preparation
1. Preheat the oven to 450°F. Slice about 3/4 inch off the top of each tomato. With a spoon, scoop out the insides of each tomato to form tomato cups; reserve inside for another use.
2. Place tomato cups on a nonstick pan, or place each into a ramekin or small, round baking dish. Add 1 egg white to each cup and top with 1 Tbsp. salsa.
3. Bake for 25 minutes or until the egg whites are firm. Remove from the oven and top each cup with 3 avocado slices arranged like a fan. Drizzle with lime juice and top with cilantro.
nutrition
Servings 2
Serving Size 2 cups
Carbohydrate Exchanges 1
Lean Meat Exchanges 1
Amount Per Serving
Fat Exchanges 0.5
Calories 65
Calories From Fat 7
Total Fat 7 g (Saturated Fat 1 g)
Cholesterol 0 mg
Sodium 310 mg
Carbohydrate 16 g (Dietary Fiber 4 g, Sugars 9 g)
Protein 10 g
