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                                    *Cozycook*
                                
                            Stuffed tomatoes from the oven
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                    Ingredients
Directions
- 
                                Preheat the oven to 180 ° C. Cut the caps of the tomatoes and hollow out the tomatoes with the help of a spoon, sprinkle some salt and let them drain on kitchen paper for about 15 minutes.
- 
                                Cut the flesh into pieces and let these tomato pieces drain into a sieve.
- 
                                Stir the butter to a smooth mass. Add three quarters of the parsley, egg yolks, cheese, flour, whipped cream and drained pieces of tomato and mix everything together.
- 
                                Beat the egg whites stiffly and spat through the butter mixture. Fill the tomatoes with it. Place the tomatoes in a refractory dish. Leave the tomatoes in the oven for about 15-20 minutes.
- 
                                Serve the tomatoes on a small plate and sprinkle some finely chopped parsley around it.
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Nutrition
                                185Calories
                            
                            
                                Sodium0% DV0g
                            
                            
                                Fat22% DV14g
                            
                            
                                Protein16% DV8g
                            
                            
                                Carbs2% DV7g
                            
                            
                                Fiber0% DV0g
                            
                        
                            Loved it
                        
                        