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Parmesan Eggs in a Bell Pepper Ring & A Chance to Win $5,000 from Eggland’s Best

We’re creatures of habit in every sense of the word.  We’d be happy as clams eating our favorite foods every day of the week.  However, the registered dietitians in us know that in order to benefit health the most, it’s important to vary the diet (and the foodies in us are thankful for this too!) to get the most nutrients.  Despite this, we can’t resist but to eat a couple of foods that we love so much every day.  For example, Tammy is so obsessed with bell peppers that she preps them every night so she can have them ready-to-go the next day—and she even carries bags of them with her when she travels (yep, she’s one sick bird 😉 ).  And then there are eggs, sardines, yogurt and apples, that between the two of us, we eat them daily–and any excuse to marry any combination of these foods, count us in!  So with our latest easy-to-make egg breakfast/ brunch/ lunch creation, which we whipped up in honor of the latest awesome contest from Eggland’s Best, we couldn’t help but include our pepper bestie alongside another nutrient-packed fave of ours, Eggland’s Best eggs.

So before we get to all of the health benefits you’ll find in this recipe, we first want to share with you a way that you can win $5,000 (you’re welcome! 🙂 ).  Yes, Eggland’s Best is at it again, they’ve created yet another fun contest (one of the many reasons why we love being paid spokespeople for them– they’re always doing the coolest things aside from having a nutritional superior egg!).

Here are the deets:

Eggland’s Best (EB) is searching for the most passionate EB fan, who also happens to have an eye for taking beautiful photos of their delicious & healthy Eggland’s Best dishes!  EB is tapping into the “foodtography” trend and inviting fans to submit their best original “foodie” photos by April 12, 2017 for a chance to win $5,000 and a year’s supply of EB eggs!

To enter, EB fans can visit egglandsbest.com/foodtography and submit two mouthwatering photos of their favorite EB dishes.  All dishes must include at least two whole Eggland’s Best eggs and can be entered into one of four categories: breakfast/brunch, appetizer, main course, or dessert.  Fans may enter once in each of the categories. 

Each semi-finalist will be awarded $1,000 and a year supply of EB eggs, and the Grand Prize winner will receive $5,000 and a year supply of EB eggs!

Is that you we see with a gorgeous photo of your delicious EB dish and a newly heavy wallet?! 🙂

 

 

Check out this recipe we whipped up in honor of Eggland’s Best super fun contest–and all of it’s health benefits!

This take on  “eggs in a basket” is one of our faves because it adds a variety of colors to our plate and a punch of flavor. If you’ve read our other blogs, it’s not a shocker that we’re gonna try to pack in veggies where we can, so this is no exception!

Here are a few of the stars of the dish:

Bell peppers pack a punch in the vitamin C department, so hello supple skin (vitamin C is needed for collagen formation) and boosted immunity.  They also are rich in phytonutrients that help to mop up free radicals and prevent them from harming the body.

Eggs are rich in protein and are great for your eyes, thanks to their lutein and zeaxanthin, which help to protect the retina.  We used Eggland’s Best eggs because they have 38% more lutein than ordinary eggs– as well as double the omegas and 5 times more vitamin D.  Plus, we love the company and work with them :).

This simple dish takes just a few moments to whip up and can even be prepped ahead of time by chopping the kale and bell pepper rings and keeping them in the fridge so you can just grab on busy days!

 

 

 

Parmesan Eggs in a Bell Pepper Ring

Serves 1

Ingredients

2 eggs (we use Eggland’s Best because they have 25% less saturated fat compared to ordinary eggs)

1 bell pepper (red, yellow, or orange)

1 tbsp. Parmesan cheese, we used shaved

1 green onion (green part only)

1 slice whole grain bread

Olive oil (in a spray bottle; spritzed)

1 cup shredded kale

Salt  to taste

Pepper to taste

Direction

  1. Slice the bell pepper to make ½” rings or larger. The larger the better because there’s less of a chance the egg will run over (if it runs over, no biggie—it’s just as delicious!)
  2. Spritz a little olive oil in your skillet and place one of the bell pepper rings in the pan for a minute.
  1. Crack the two eggs into the center of the bell pepper ring. Lightly sprinkle with salt and pepper, to your taste.
  1. Cook the eggs and bell pepper ring on one side until the eggs begin to firm up.
  1. How you proceed is up to how you like your eggs: If you like your eggs over easy/medium or fried, gently flip the egg and bell pepper ring and continue to cook until the egg is to your liking.
  1. Once you remove the bell pepper and egg, toast your bread. While it’s toasting, toss your kale into your already warmed pan with a spritz of olive oil, some salt and pepper to taste, and sauté.
  1. Place eggs and bell pepper on top of toast, sprinkle with shaved parmesan cheese & green onion.
  2. Serve with a side of sautéed kale.

Nutrition Facts Per Serving:  302 Calories; 20 g carbs; 16 g fat; 5 g saturated fat; 20 g protein; 310 mg sodium; 5 g fiber

The Nutrition Twins are spokespeople for Eggland’s Best.

Looking for more healthy recipes?  Please feel free to search this site!  Here are a few to try:

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Parmesan Eggs in a Bell Pepper Ring & A Chance to Win $5,000 from Eggland's Best
 
Nutrition Facts Per Serving: 302 Calories; 20 g carbs; 16 g fat; 5 g saturated fat; 20 g protein; 310 mg sodium; 5 g fiber
Author:
Serves: 1
Ingredients
  • 2 eggs (we use
  • Eggland’s Best because they have 25% less saturated fat compared to ordinary eggs)
  • 1 bell pepper (red, yellow, or orange)
  • 1 tbsp. Parmesan cheese, we used shaved
  • 1 green onion (green part only)
  • 1 slice whole grain bread
  • Olive oil (in a spray bottle; spritzed)
  • 1 cup shredded kale
  • Salt to taste
  • Pepper to taste
Instructions
  1. Slice the bell pepper to make ½” rings or larger. The larger the better because there’s less of a chance the egg will run over (if it runs over, no biggie—it’s just as delicious!)
  2. Spritz a little olive oil in your skillet and place one of the bell pepper rings in the pan for a minute.
  3. Crack the two eggs into the center of the bell pepper ring. Lightly sprinkle with salt and pepper, to your taste.
  4. Cook the eggs and bell pepper ring on one side until the eggs begin to firm up.
  5. How you proceed is up to how you like your eggs: If you like your eggs over easy/medium or fried, gently flip the egg and bell pepper ring and continue to cook until the egg is to your liking.
  6. Once you remove the bell pepper and egg, toast your bread. While it’s toasting, toss your kale into your already warmed pan with a spritz of olive oil, some salt and pepper to taste, and sauté.
  7. Place eggs and bell pepper on top of toast, sprinkle with shaved parmesan cheese & green onion.
  8. Serve with a side of sautéed kale.

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Mexican Eggs-in-a-Mug

By now, you likely know that we’re veggie-loving, twin sisters who also are registered dietitians and personal trainers (with a big ‘ole sweet tooth!)—and that we’re quite the #MeatlessMonday supporters.

Given that we eat– and tout the benefits of a plant-based diet, we love how practical and savvy Meatless Monday is. After all, going meat-free one day a week is a realistic way for people to include nutrient rich-foods on their plates that they may typically leave behind when focusing on eating meat— and we’re excited that Meatless Mondays are getting a little extra attention this month since it’s also Vegetarian Awareness Month!  And the timing couldn’t be better—eating a plant-based diet helps to fight cancer– it’s also Breast Cancer Awareness month, it’s a win-win!

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Plus, there’s another really cool thing that happens when people take the focus off meat—and it’s one of our favorite things to share with our clients who are ready to make a shift to a more vegetarian style diet: they end up eating a lot more nutrient packed foods, like veggies, eggs and pulses!  So it really should come as no surprise that we get pretty excited about the recipes we’re going to whip up and share this month! And if you’re looking for additional meat-free meals, check out these faves!

Chickpea Burgers

Mediterranean Eggs with Kalamata Olives

Sunny Side Eggs on a Portobello “Bagel”

Black Bean Patties

Tomato, Egg, Spinach & Feta Never Tasted Beta’ Wrap

Chickpea Salad Wraps

Cheesy Egg & Apple Bake

Lentil Vegetable Soup

Basil Pesto Vegetable Omelet

Barbecue Spiced Rub Tofu

 

Yup, whether it’s Vegetarian Awareness Month or not, in our world’s it’s always Vegetarian Awareness Month 🙂 and this month, as we whipped up this recipe, we felt especially proud to be spokespeople for Eggland’s Best (EB)– for so many reasons!  We love that EB feeds their hens a proprietary all-vegetarian hen feed that gives them extra nutrients. (Check out EB’s extra nutrients below).  So EB hens eat a plant-based, cancer-prevention diet style and in the meantime, by choosing them, we reap many of the benefits—the same way we do by eating plant foods!  And to make us even more proud, this year, Eggland’s Best eggs continues its support of Breast Cancer Awareness Month and its commitment to helping Susan G. Komen fund critical research, education and raising awareness through its pink “stamped” eggs throughout the month. eb_pink_stamp

These are the extra nutrients found in Eggland’s Best eggs:

  • 5X more vitamin D (influences virtually every cell in the body and is one of nature’s most potent cancer fighters)
  • Double the omega-3s (help to fight inflammation and support brain and heart health)
  • 10X more vitamin E (protects against cancer, help cells in your body function optimally)
  • 25% less saturated fat
  • 3X more vitamin B12
  • 38% more lutein

 

We made these Mexican Eggs-in-a-Mug in honor of Vegetarian Awareness Month and Breast Cancer Awareness month.  They’re perfect for those hectic weekday mornings when you want to pack in a lot of nutrients and want something delicious that can be made in a flash.

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We love the balance of flavors in this Mexican –style eggs! And the eggs, black beans and Greek yogurt all provide a protein boost and it’s also got nutrient-packed veggies! This breakfast is super easy and it takes less than 5 minutes to prepare! Not bad for those Monday mornings, right?! 😉

 

Have fun and add any of your favorite ingredients! Spinach, low-fat feta, tomatoes…give it a go!  Want to mix it up a bit? Add ¼ cup of brown rice for some added fiber and 50 extra calories. Want a little spice? Try adding jalapenos and cayenne pepper to really get your taste buds going in the morning!

Serves 1

Ingredients:

  • ½ cup spinach
  • ½ cup zucchini, grated
  • ¼ cup reduced sodium black beans
  • 2 large Eggland’s Best eggs, beaten
  • 2 tablespoons plain non-fat Greek yogurt
  • 2 tablespoons salsa
  • salt and pepper to taste

 

Directions:

  1. Combine spinach, zucchini, and black beans in a mug.
  2. Pour the two beaten eggs over the mixture in the mug and stir all ingredients together.
  3. Microwave the mug (cover with a napkin to save some mess!) for 1 minute 30 seconds on high.
  4. Remove the mug and stir the ingredients. Some of the egg in the bottom of the mug may not have cooked completely, so stirring evenly distributes the uncooked egg. Microwave the mug for another 45 seconds to cook the rest of the egg mixture.
  5. Remove the mug and top with a dollop (~2 tablespoons) of plain non-fat Greek yogurt and salsa. Enjoy!

 

A few pointers:

 

  •   Use a microwave-safe mug.

Nutrition Facts Per Serving:

219 calories, 8 g fat, 2 g saturated fat, 458 g sodium, 17 g carbohydrates, 4 g fiber, 19 g protein

 

The Nutrition Twins work with Eggland’s Best to help people get more nutrients from their food.

Mexican Eggs-in-a-Mug
 
Author:
Serves: 1
Ingredients
  • ½ cup spinach
  • ½ cup zucchini, grated
  • ¼ cup reduced sodium black beans
  • 2 large Eggland’s Best eggs, beaten
  • 2 tablespoons plain non-fat Greek yogurt
  • 2 tablespoons salsa
  • salt and pepper to taste
Instructions
  1. Directions:
  2. Combine spinach, zucchini, and black beans in a mug.
  3. Pour the two beaten eggs over the mixture in the mug and stir all ingredients together.
  4. Microwave the mug (cover with a napkin to save some mess!) for 1 minute 30 seconds on high.
  5. Remove the mug and stir the ingredients. Some of the egg in the bottom of the mug may not have cooked completely, so stirring evenly distributes the uncooked egg. Microwave the mug for another 45 seconds to cook the rest of the egg mixture.
  6. Remove the mug and top with a dollop (~2 tablespoons) of plain non-fat Greek yogurt and salsa. Enjoy!
Nutrition Information
Serving size: 1 Serving Calories: 219 Fat: 8 g Saturated fat: 2 g Sodium: 458 mg Fiber: 4 g Protein: 19 g

 

Warm Chickpeas with Toasted Sorghum and Avocado

This was one of those meals I (Lyssie)  just wanted to make in a hurry and had no idea that I would be stumbling upon what would be one of my new favorite go-to meals…

Comfort food you can really sink your teeth in—finally! And good for your waistline!

(Psst…No sorghum in the house? Just use quinoa! 🙂 )

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As you can imagine, I was completely excited and called Tammy and told her to forget about making her turkey chili that night for the girls (aka her twin daughters. We either call her twins “the girls” like our mom called us, or “The New Twins on the Block”).  And I knew they would love it!   The texture has a nice chewy “pop” to it and it’s flavorful and satiating.  I’m in love! 😉

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Psst…if you want more comfort foods done right and light ;), we’ve tried to pack this site with them! Give one of these comfort “snack foods a whirl:

Smoked Paprika Chips

Guilt-free Kale Chips

Spicy Carrot Fries, and our Skinny Zucchini Fries… And now these yummy full-on meal!

 

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Without further adieu, please welcome…

 

Warm Chickpeas with Toasted Sorghum and Avocado

We suggest serving this scrumptious Meatless Monday meal with a large salad or steamed broccoli — or any of your favorite veggies. We love it with our Caramelized Cauliflower.

Serves 4

Ingredients
½ tablespoon olive oil
¼ teaspoon turmeric
1 teaspoon cumin
1 teaspoon chili powder
3/4 cup pearled sorghum (can use quinoa instead)
1, 13.4 ounce can chickpeas, organic
14 ounce can diced tomatoes (we used fire roasted but not necessary)
1 avocado, garnish
Pepper, fresh cracked
Salt, optional

 

Directions
1. In a medium pan, heat olive oil over low heat and add turmeric, cumin and chili powder. Stir for 30 seconds until fragrant.
2. Add sorghum, tomatoes, chickpeas (not drained) and 1-1/3 cup of water to the pot. Season with pepper and salt, if using.
3. Bring mixture to a boil. Then reduce heat to a simmer and cover. Heat for about 35 minutes, stirring occasionally, until sorghum is cooked. Most of the water will be absorbed and you will have a thick, delicious, hearty chili. Slice avocado and place on top and serve.
Nutrition Facts Per Serving, without avocado: calories, g fat, g carbohydrate, g protein, g fiber, mg sodium, 0 g saturated fat

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Warm Chickpeas with Toasted Sorghum and Avocado
 
Nutrition Facts Per Serving, without avocado: calories, g fat, g carbohydrate, g protein, g fiber, mg sodium, 0 g saturated fat
Author:
Serves: 4
Ingredients
  • ½ tablespoon olive oil
  • ¼ teaspoon turmeric
  • 1 teaspoon cumin
  • 1 teaspoon chili powder
  • ¾ cup pearled sorghum
  • 1, 13.4 ounce can chickpeas, organic
  • 14 ounce can diced tomatoes (we used fire roasted but not necessary)
  • 1 avocado, garnish
  • Pepper, fresh cracked
  • Salt, optional
Instructions
  1. In a medium pan, heat olive oil over low heat and add turmeric, cumin and chili powder. Stir for 30 seconds until fragrant.
  2. Add sorghum, tomatoes, chickpeas (not drained) and 1-1/3 cup of water to the pot. Season with pepper and salt, if using.
  3. Bring mixture to a boil. Then reduce heat to a simmer and cover. Heat for about 35 minutes, stirring occasionally, until sorghum is cooked. Most of the water will be absorbed and you will have a thick, delicious, hearty chili. Slice avocado and place on top and serve.

Vegan Chili Chickp Sorghum&Avocado

Rainbow Quinoa

 

We remember the first time we had heard of quinoa, a producer for the show, Good Day New York had called us to come on the show talk about some of the new foods that were hitting the market and asked us to talk about it. We hadn’t yet seen it, or even heard of it and we both remember reciting out loud “keen-wah, keen-wah” so that we wouldn’t mispronounce it on LIVE TV. Boy have times changed in just a few short years! Not only have we seen it, we’ve eaten it, cooked with it and gotten loads of requests to make even more creations. That’s why we made some of these healthy carb comfort foods like our Greek Quinoa Salad, our Quinoa & Veggie Stir-fry and our Breakfast Quin0a Nibbles just to name a few.

Quinoa’s one hot item — it’s a quality energy-providing carbohydrate, packed with protein (all nine-essential amino acids), fiber, and nutrients like magnesium that helps you to relax and manganese that mops up damage from free radicals! Plus, it’s pretty dang satisfying when you want some carb comfort ;), so dig in to our new creation! 🙂
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Got the blues? Not your mood, your food!

 

That’s right, start by making your plate bright, colorful and mood-boosting. While seeing reds, yellows, and other bright colors on your plate lifts your spirits, these bright colors also help to keep your body healthy, when they naturally occur in your food—and that’s enough to make us smile! 🙂

 

Phytonutrients are plant nutrients that are responsible for the bright colors in fruits and veggies and that help to protect the body from chronic diseases like cancer. This quinoa salad is full of beautiful flavors and colors, so it’s packed with disease-fighting nutrients. G’afternoon red-purple dried cranberries, yellow-orange butternut squash, deep green kale and asparagus! .

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Rainbow Quinoa

 

We suggest serving this delicious dish with a lean protein like grilled fish and with a side salad or steamed veggies. This easy side dish will last in the fridge for a week and it’s an easy snack that’s ready in your fridge!

 

Makes 4 servings

Ingredients:

  • 1 cup diced butternut squash
  • 10 chopped asparagus spears
  • 1 cup washed, and cut up shredded kale
  • 1 cup cooked quinoa
  • 3 tablespoons dried cranberries

 

Directions:

  1. Preheat oven to 400°
  2. Cover a cookie sheet with foil. Spritz sheet with olive oil. Lay butternut squash over foil and bake in oven for 30-40 minutes. At the 20-minute mark, throw in the asparagus.
  3. Finally, in the remaining 10 minutes, add the kale to the mixture.
  4. In a large bowl, add quinoa, cranberries.
  5. When the vegetable mixture is cooked, removed from the oven and allow to cool for several minutes. Then add to the quinoa and cranberries and stir to distribute contents evenly and enjoy!

 

 

Nutritional Information:

Per 1 cup mix

Calories 100; Fat 1g; Saturated Fat 0g; Carbohydrates 20g; Protein 4g; Cholesterol 0mg; Sodium 12mg; Fiber 4g

Rainbow Quinoa
 
Author:
Serves: 4 servings
Ingredients
  • 1 cup diced butternut squash
  • 10 chopped asparagus spears
  • 1 cup washed, and cut up shredded kale
  • 1 cup cooked quinoa
  • 3 tablespoons dried cranberries
Instructions
  1. Preheat oven to 400°
  2. Cover a cookie sheet with foil. Spritz sheet with olive oil. Lay butternut squash over foil and bake in oven for 30-40 minutes. At the 20-minute mark, throw in the asparagus.
  3. Finally, in the remaining 10 minutes, add the kale to the mixture.
  4. In a large bowl, add quinoa, cranberries.
  5. When the vegetable mixture is cooked, removed from the oven and allow to cool for several minutes. Then add to the quinoa and cranberries and stir to distribute contents evenly and enjoy!
Nutrition Information
Serving size: 1 cup Calories: 100 Fat: 1 Carbohydrates: 20 Sodium: 12 Fiber: 4 Protein: 4 Cholesterol: 0

 

Chickpea Burgers!

Whoa! We can’t hide it, we’re pretty stoked about this lil’ number! As registered dietitians, and veggies lovers (who, by the way, weren’t always in love with our veggies the way that we are now [as you likely know from our other posts].  Yes, prior to our veggie glory days we did have a shady veggie history–and as kids we were pretty quick to toss our salads off the deck or feed them to the neighbor’s dog the moment our mom turned her back! ;)), we’re all about encouraging a more plant-based diet—but we completely get that sometimes it’s hard to figure out what to eat if you’re used to having meat-based meals.  But this delish burger will not take much convincing—it not only tastes amazing and will warm you  up– it’s healthy and easy peasy–so perfect for Meatless Monday! We tasted a version of this burger at a local Vegan Café and knew we had to try it—and guess what?! We like ours just as much, if not better! And it cost 1/10 of the price, and was super easy to make, not too shabby! 😉

If your house is anything like ours, soon you’ll be wondering who’s the burglar who stole (well, gobbled up!) this delish guilt-free burger! 😉 Can’t wait for you to try it! Please let us know what you think.

 

Want more meal and side dish ideas?  We’ve got hundreds on this site! Just take a peek!

Here are a few to get you started…

Kale Salad with Warm Roasted Sweet Potato and Carrots

Broccoli Peanut Stir-fry

Sweet Potato Cutie Pies

Veggie Quinoa Stir-fry

 Chickpea Burger

Eat up and enjoy this chickpea burger tonight!

 

5.0 from 1 reviews
Chickpea Burgers
 
Serves: 8
Ingredients
  • 1 carrot (medium-large size grated)
  • 1 (19 ounce) can chickpeas
  • ½ teaspoon lemon zest
  • 1½ teaspoons ground cumin
  • 1½ teaspoons ground coriander
  • ¼ teaspoon salt
  • pepper (we prefer fresh ground)
  • 1 large egg (we use Eggland’s Best because they have 25% less saturated fat than other eggs)
  • 2 tablespoons flour
  • 2 teaspoons canola oil
Instructions
  1. Peel the carrot and then grate it coarsely and place it a bowl. Zest the lemon and place the zest in the bowl with the carrot.
  2. Rinse and drain the chickpeas. Place them in a food processor and addthe spices, salt and pepper. Process them just a little bit to create a rough paste. You may need to use a spoon to push some of the mixture into the processor to combine. Then add the carrot, lemon zest egg, and flour and process just a little bit until evenly combined but slightly rugged.
  3. Add the oil frying pan and heat it over low-medium heat.
  4. As the oil heats, using your hands divide the mixture into 8 and form “burger” shapes with the mixture. Place the burgers on a plate as the pan heats.
  5. Once the oil is heated, add the burgers to the pan and turn the heat to medium. Depending on the size of your pan, you may need to fry in batches. Heat the burgers for 2-3 minutes on each side or until golden and cooked through.
  6. Place burgers on a plate and allow to cool for a moment and then serve!
  7. We eat these as is, but they go great with some tomato, on a bed of lettuce or on a whole grain bun!
Nutrition Information
Calories: 139 Fat: 4 g Saturated fat: 0 g Carbohydrates: 21 g Sugar: 4 g Sodium: 92 mg Fiber: 6 g Protein: 7 g

The Nutrition Twins work with Eggland’s Best eggs to help people to eat healthier diets. 

Egg Salad Tomato Poppers

Whether you’re trying to impress your party guests and want to serve an appetizer that you know will kill it, or if you just want to spoil your taste buds, these bad boys are sure to please. Enjoy!

 

Psst… if you love eggs as much as we do, check out a few of our other dishes made with eggs (or do a search above — we have loads of delish egg recipes! 🙂 )

Mediterranean Style Eggs with Kalamata Olives
Sunny Side Up Stuffed Eggplant
Skinny Eggs and a Portobello Bagel
Balsamic Egg White Capped Portobello Burger

 

Egg_Salad_Stuffed_Cherry_Tomatoes

Egg Salad Tomato Poppers

Ingredients
8 on-the-vine ripe tomatoes
3 Tablespoons non-fat or low-fat Greek yogurt
2 Tablespoons red bell pepper, finely chopped
Dash ground pepper
1 Tablespoon fresh basil, finely chopped (optional)
1 Tablespoon fresh chives, finely chopped (optional)
4 Eggland’s Best Hard-Cooked Peeled Eggs (We use Eggland’s Best eggs because they have 25% less saturated fat than ordinary eggs)
Salt to taste

Directions
1. Wash tomatoes and cut a thin slice along the top of each tomato, not cutting completely through so the tomato top can be placed back on the tomato after it is stuffed. Scoop out the pulp, leaving a 1/2-inch shell.
2. In a small bowl, combine the yogurt, bell pepper, pepper, basil and chives, if you are using them.
3. Finely chop eggs. You can do this by using an egg slicer, cutting the eggs several times. (This is a great step to get the kids involved, they love using an egg slicer.)
4. Gently stir the eggs in the yogurt mixture. Salt to taste.
5. Use a spoon to stuff the tomatoes with the egg salad. Serve immediately or refrigerate and enjoy later!

 

Makes 8 servings.
Nutrition Information (per stuffed tomato): 82 Calories, 3g Fat, 1g Saturated Fat, 6g Carbohydrates, 5g Protein, 1g Fiber, 4g Sugar, 57mg Sodium, 123mg Cholesterol

The Nutrition Twins work with Eggland’s Best to help people make healthier choices.

 

Egg Salad Tomato Poppers
 
Nutrition Information (per stuffed tomato): 82 Calories, 3g Fat, 1g Saturated Fat, 6g Carbohydrates, 5g Protein, 1g Fiber, 4g Sugar, 57mg Sodium, 123mg Cholesterol
Author:
Serves: 8
Ingredients
  • 8 on-the-vine ripe tomatoes
  • 3 Tablespoons non-fat or low-fat Greek yogurt
  • 2 Tablespoons red bell pepper, finely chopped
  • Dash ground pepper
  • 1 Tablespoon fresh basil, finely chopped (optional)
  • 1 Tablespoon fresh chives, finely chopped (optional)
  • 4
  • Eggland’s Best
  • Hard-Cooked Peeled Eggs (We use Eggland’s Best eggs because they have 25% less saturated fat than ordinary eggs)
  • Salt to taste
Instructions
  1. Wash tomatoes and cut a thin slice along the top of each tomato, not cutting completely through so the tomato top can be placed back on the tomato after it is stuffed. Scoop out the pulp, leaving a ½-inch shell.
  2. In a small bowl, combine the yogurt, bell pepper, pepper, basil and chives, if you are using them.
  3. Finely chop eggs. You can do this by using an egg slicer, cutting the eggs several times. (This is a great step to get the kids involved, they love using an egg slicer.)
  4. Gently stir the eggs in the yogurt mixture. Salt to taste.
  5. Use a spoon to stuff the tomatoes with the egg salad. Serve immediately or refrigerate and enjoy later!