Souffled Cheddar Tomatoes

Course : Vegetables
Serves: 6
Print a Recipe Card
3 x 5 Card | 4 x 6 Card | Printer Friendly


6 large tomato
1/4 teaspoon salt
1/4 teaspoon pepper
2 teaspoons unsalted butter
2 teaspoons flour
3/4 cup milk
1/4 teaspoon dry mustard
1/2 cup sharp cheddar cheese
2 teaspoons 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 a cooling rack 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 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 serve hot


Nutritional Information:

106 Calories (kcal); 6g Total Fat; (47% calories from fat); 6g Protein; 8g Carbohydrate; 18mg Cholesterol; 201mg Sodium

Rate this Recipe?
1 2 3 4 5
Poor                            Great

E-mail this to a friend!

Friend's Name (TO):
Friend's E-mail Address:
Your Name (FROM):
Your E-mail Address:

More Vegetables Recipes