Souffle De Tomate (Tomato Souffle)

1. Halve the tomatoes and remove the seeds.

2. Scoop out the pulp and chop very fine.

3. Add the egg yolks and the bread crumbs to chopped tomato.

4. Fold in beaten egg whites and spoon mixture into the tomato shells.

5. Set them in a flat, oven-proof dish and bake at 375 degrees for 12 minutes.

6. Serve immediately.

---------------------------------------------------------------------------

Nutrient	Quantity
Total fats	15.1255 g
Protein	21.7871 g
Carbohydrates	30.7624 g
Energy	330.48 kCal
Fatty acids, total saturated 18:3 undifferentiated	0.0747 g
Water	775.2994 g
Aspartic acid	2.5876 g
Calcium, Ca	145.97 mg
Lutein + zeaxanthin	1463.07 g
Fiber, total dietary	8.811 g
Fatty acids, total saturated 22:0	0.0194 g
Carotene, beta	3391.96 g
Niacin	4.4252 mg
Vitamin A, RAE	506.61 g
Arginine	1.1482 g
Riboflavin	0.7008 mg
Tocopherol, beta	0.0983 mg
Fatty acids, total polyunsaturated 15:0	0.0066 g
Fatty acids, total saturated 20:1	0.0439 g
Glutamic acid	5.1857 g
Sodium, Na	170.53 mg
Fatty acids, total saturated 16:1 undifferentiated	0.4755 g
Total lipid (fat)	15.1255 g
Manganese, Mn	0.8764 mg
Fructose	10.0555 g
Proline	0.7323 g
Fatty acids, total saturated 16:0	3.6473 g
Fatty acids, total saturated 8:0	0.0046 g
Sucrose	0.0819 g
Choline, total	467.96 mg
Sugars, total	19.9561 g
Serine	1.3967 g
Fatty acids, total saturated 10:0	0.0046 g
Fatty acids, total saturated 18:0	1.2912 g
Fatty acids, total saturated 20:4 undifferentiated	0.2234 g
Vitamin B-6	0.7683 mg
Selenium, Se	41.787 g
Ash	4.9579 g
Vitamin D	111.18 IU
Fatty acids, total saturated 18:1 undifferentiated	5.6787 g
Pantothenic acid	2.3079 mg
Phenylalanine	0.9999 g
Copper, Cu	0.4887 mg
Betaine	1.385 mg
Thiamin	0.3641 mg
Retinol	189.21 g
Methionine	0.5009 g
Iron, Fe	3.4587 mg
Carbohydrate, by difference	30.7624 g
Phosphorus, P	385.26 mg
Folate, total	189.45 g
Dihydrophylloquinone	0.051 g
Tocopherol, gamma	1.5519 mg
Fatty acids, total saturated 20:5 n-3 (EPA)	0.0056 g
Fatty acids, total saturated 22:1 undifferentiated	0.0046 g
Lycopene	18731.44 g
Alanine	1.092 g
Cholesterol	553.35 mg
Valine	1.1533 g
Fatty acids, total saturated 18:2 undifferentiated	2.3944 g
Glycine	0.6647 g
Carotene, alpha	754.66 g
Glucose (dextrose)	9.4162 g
Fatty acids, total saturated 14:0	0.054 g
Zinc, Zn	2.4472 mg
Isoleucine	1.0132 g
Maltose	0.0819 g
Tocopherol, delta	0.0306 mg
Fatty acids, total saturated 12:0	0.0046 g
Fatty acids, total polyunsaturated	2.7562 g
Fatty acids, total saturated 14:1	0.0122 g
Leucine	1.5719 g
Tocotrienol, alpha	0.0881 mg
Vitamin A, IU	6930.25 IU
Folate, DFE	189.45 g
Tryptophan	0.2176 g
Vitamin C, total ascorbic acid	101.479 mg
Phytosterols	51.23 mg
Galactose	0.0819 g
Fatty acids, total saturated 20:0	0.0163 g
Lactose	0.0819 g
Tyrosine	0.7521 g
Vitamin B-12	1.0539 g
Vitamin K (phylloquinone)	64.25 g
Fatty acids, total saturated	5.0792 g
Histidine	0.5072 g
Fatty acids, total monounsaturated	6.2149 g
Threonine	0.8471 g
Folate, food	189.45 g
Fatty acids, total polyunsaturated 17:0	0.026 g
Vitamin D (D2 + D3)	2.754 g
Fatty acids, total polyunsaturated 24:0	0.0046 g
Cryptoxanthin, beta	16.83 g
Vitamin D3 (cholecalciferol)	2.754 g
Vitamin E (alpha-tocopherol)	5.2533 mg
Fatty acids, total saturated 22:6 n-3 (DHA)	0.0581 g
Magnesium, Mg	91.15 mg
Lysine	1.3542 g
Potassium, K	1897.41 mg
Cystine	0.3895 g
Fluoride, F	16.744 g

Ingredient	Quantity	Energy	Carbohydrates	Lipin
Tomato	4	131.04	28.3192	1.456
Egg white	2	34.32	0.4818	0.1122
Egg yolk	3	164.22	1.8309	13.5354
chive	1 tablespoon	0.9	0.1305	0.0219
breadcrumb	2 tablespoons	0	0	0