Romaine- and Egg-Stuffed Tomatoes with Pancetta recipes

Romaine- and Egg-Stuffed Tomatoes with Pancetta recipes
10 Ingredients
  • 6 oz sliced pancetta (Italian unsmoked cured bacon), chopped
  • 1/2 cup plus 2 tablespoons extra-virgin olive oil
  • 1 large head romaine (about 1 1/2 lb)
  • 1 large garlic clove
  • 1/4 cup loosely packed fresh flat-leaf parsley leaves
  • 1/2 teaspoon salt
  • 3/8 teaspoon black pepper
  • 1 oz finely grated Parmigiano-Reggiano (1/2 cup), plus additional for serving
  • 6 large tomatoes (about 3 inches in diameter)
  • 6 large eggs at room temperature
Nutrition
438
22% daily value
6 servings
                                       
                                            low-​carb, gluten-​free
     

Fat

60% 39

Saturated

43% 9

Trans

- 0

Monounsaturated

- 23

Polyunsaturated

- 5

Carbs

4% 11

Carbs (net)

- 7

Fiber

17% 4

Sugars

- 6

Sugars, added

- 0

Protein

26% 13

Cholesterol

68% 205

Sodium

20% 471

Calcium

9% 88

Magnesium

10% 44

Potassium

17% 789

Iron

16% 3

Zinc

14% 2

Phosphorus

31% 214

Vitamin A

73% 653

Vitamin C

32% 29

Thiamin (B1)

20% 0

Riboflavin (B2)

28% 0

Niacin (B3)

16% 2

Vitamin B6

29% 0

Folate equivalent (total)

51% 205

Folate (food)

- 205

Folic acid

- 0

Vitamin B12

24% 1

Vitamin D

304% 46

Vitamin E

32% 5

Vitamin K

153% 183

Sugar alcohols

- 0

Water

- 306
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