Ingredients
Directions
- Stir in the shredded mozzarella, mayo, parsley, and mustard.
- Cut each tomato in half, lengthwise. Using a spoon, gently scoop out the seeds from each tomato half.
- Place a spoonful of the egg mixture into each tomato half. Top the tomatoes off with the remaining egg whites.
- Serve immediately, or refrigerate to eat the next day!
Cooking Tips
Using a grapefruit spoon works great for scooping out the tomato halves.
Nutritional Facts
- Serving Size: 10
- Servings Per Recipe: 10
- Amount Per Serving: Calories 55
- Total Fat 2.9g (4% Daily Value)
- Saturated Fat 0.9g (4% Daily Value)
- Cholesterol 76mg (25% Daily Value)
- Sodium 123mg (5% Daily Value)
- Potassium 201mg (4% Daily Value)
- Carbohydrate 3.5g (1% Daily Value)
- Dietary Fiber 0.5g (2% Daily Value)
- Sugars 1.8g
- Protein 3.5g
