Low Calories Baked Eggs with Tomatoes and Bell Pepper
Serves 4
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  1. 1 can (16-oz) whole tomatoes
  2. 1 tbsp all-purpose flour
  3. 1/2 tsp salt
  4. 1/2 green bell pepper (thinly sliced)
  5. 1/4 tsp dried chervil (French parsley)
  6. 4 eggs
  7. 1 tbsp grated parmesan cheese
  8. 4 slices toast
  1. Preheat oven to 400°F/205°C.
  2. Drain the canned tomatoes and keep the juice.
  3. Put the tomatoes in an 8" baking dish.
  4. Mix the flour and salt with the tomato juice until smooth, then add in the bell pepper slices and chervil.
  5. Add the eggs to the tomato mixture and sprinkle with the cheese.
  6. Pour the whole mixture into the dish and bake at preheated oven for about 20 minutes.
  7. Serve with toast.
  1. Each serving: (about 110 calories)
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