Photo: Anna Pelzer
Estimated Nutrition (whole recipe, rough)
364
Calories
38g
Protein
11g
Fat
29g
Carbs
What these numbers assume — 10 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Yogurt | 170g plain Greek | 100 |
| Cottage Cheese | 1/2 cup (113g) 2% | 98 |
| Egg | 1 large egg (50g) | 78 |
| Green Onion | 1 medium (110g) | 44 |
| Tomato | 1 medium (123g) | 22 |
| Chili | 1 tsp (2.7g) | 8 |
| Celery | 1 stalk (40g) | 6 |
| Lettuce | 1 cup shredded (36g) | 5 |
| Mustard | 1 tsp (5g) yellow | 3 |
| Salt | 1 tsp (6g) | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- 3 hard-cooked eggs chopped
- ¼ cup yogurt
- ¼ cup cottage cheese drained dry
- 2 tablespoon finely chopped celery
- 2 tablespoon thinly sliced green onion
- ½ teaspoon dry mustard
- ¼ teaspoon salt
- ¼ teaspoon cayenne pepper
- 2 medium tomatoes
- 2 cups lettuce
Directions
1
In bowl combine eggs, yogurt, cottage cheese, celery, onion, dry mustard, salt and cayenne.
2
Cover and chill.
3
Cut a slice off the top of each tomato then scoop out seeds and flesh.
4
Invert tomatoes on paper toweling to drain then chill well.
5
To serve sprinkle inside of tomatoes with salt and pepper.
6
Spoon half of the egg mixture into each tomato shell.
7
Sprinkle with snipped parsley.
8
Arrange tomatoes on lettuce then serve.
9
Category:Cathy's Recipes
Recipe sourced from
fandom