Cheddar Souffled Tomatoes


Course : Souffle
Serves: 6
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Ingredients:


6 large tomato

1/4 teaspoon kosher salt

1/4 teaspoon pepper

2 tablespoons unsalted butter

2 tablespoons flour

3/4 cup milk

1/4 teaspoon dry mustard

1/2 cup sharp cheddar cheese

2 cups chives

3 large egg white
 

Preparation / Directions:


cut 1/2-inch from the top of each tomato scoop out seeds and core sprinkle inside of shells with salt and pepper invert onto paper towels to drain heat butter in a saucepan, over a medium flame whisk in flour, until bubbly gradually whisk in milk heat and stir until thickened stir in mustard, cheese, and chives-mix well heat and stir until cheese melts remove from heat and allow to cool slightly gently fold in egg whites spoon into drained tomato shells set into a greased baking pan bake @ 400 degrees for 15-18 minutes, until tops are lightly browned remove from oven serve hot

 

Nutritional Information:

140 Calories (kcal); 9g Total Fat; (52% calories from fat); 7g Protein; 10g Carbohydrate; 24mg Cholesterol; 191mg Sodium


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