Egg and Cheese Stuffed Tomatoes Recipe

You say tomato, we say yes please! When cooked, this fruit becomes much richer in the antioxidant lycopene. Pump up the protein count by adding some soft-cooked egg whites for a flavorful, nutritious dish.

Stuffed Tomato

Photo by Perry Santanachote

Egg and Cheese Stuffed Tomatoes Recipe

Serves 2

The Skinny

Per stuffed tomato:

  • 116 cal
  • 2 g fat (1 g sat)
  • 15 g carbs
  • 242 mg sodium
  • 4 g fiber
  • 13 g protein

Prep time: 10 minutes
Cook time: 45 minutes


2 large beefsteak tomatoes
5 egg whites
1 teaspoon fresh chives, chopped
1 teaspoon fresh parsley, chopped
Dash of salt
1 tablespoon Parmesan cheese, grated


  1. Preheat the oven to 350° F.
  2. Cut the tops off the tomatoes and spoon out the flesh and seeds, discarding them.
  3. Place the tomatoes in a glass baking dish
  4. In a small bowl, whisk the eggs, chives, parsley and salt together.
  5. Pour egg mixture into the tomatoes and sprinkle cheese on top.
  6. Bake until the egg mixture is set, about 45 minutes.