Short Cut Spinach and Cheese Souffle Stuffed Tomatoes
Elevate your dinner menu with these Short Cut Spinach and Cheese Soufflé Stuffed Tomatoes—an irresistible blend of elegance and simplicity. This recipe features juicy, hollowed-out large tomatoes brimming with a creamy, cheesy spinach soufflé filling made from Gruyere and Parmesan cheeses, heavy cream, and a hint of nutmeg for a touch of warmth. With the convenience of frozen spinach and minimal prep, this dish is perfect for busy weeknights or impressing guests without the stress. Baked until golden and lightly puffed, these stuffed tomatoes are a visually stunning side or light entrée that pairs beautifully with a crisp salad or roasted vegetables. Ready in just 40 minutes, this recipe is the ideal marriage of quick preparation and gourmet flavor.
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 4 pieces Large tomatoes
- 1 cup Frozen chopped spinach
- 2 large Eggs
- 0.5 cup Heavy cream
- 0.5 cup Shredded Gruyere cheese
- 2 tablespoons Grated Parmesan cheese
- 0.5 teaspoon Salt
- 0.25 teaspoon Black pepper
- 1 pinch Ground nutmeg
- 1 teaspoon Olive oil
Instructions
Preheat your oven to 375°F (190°C) and grease a baking dish lightly with olive oil.
Cut off the tops of the tomatoes and gently scoop out the seeds and pulp using a spoon. Be careful not to puncture the sides or bottom. Lightly season the insides with a pinch of salt and set them upside-down on a paper towel to drain.
Thaw the frozen spinach by microwaving on high for 1-2 minutes or following package instructions. Once thawed, squeeze out as much excess liquid as possible and set aside.
In a medium mixing bowl, whisk together the eggs and heavy cream until smooth. Stir in the Gruyere cheese, grated Parmesan, spinach, salt, black pepper, and nutmeg.
Arrange the hollowed-out tomatoes in the prepared baking dish. Carefully fill each tomato with the spinach and cheese mixture, dividing it evenly among the four tomatoes. Do not overfill to avoid spillage during baking.
Bake the stuffed tomatoes in the preheated oven for 20-25 minutes, or until the tops are slightly puffed and golden brown, and the filling is set.
Let the tomatoes cool for 5 minutes before serving. Enjoy them warm as a side dish or a light entrée!
Nutrition Facts
Calories |
1123 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 87.2 g | 112% | |
| Saturated Fat | 41.9 g | 209% | |
| Polyunsaturated Fat | 1.3 g | ||
| Cholesterol | 562 mg | 187% | |
| Sodium | 2143 mg | 93% | |
| Total Carbohydrate | 38.9 g | 14% | |
| Dietary Fiber | 15.0 g | 54% | |
| Total Sugars | 20.4 g | ||
| Protein | 46.5 g | 93% | |
| Vitamin D | 2.4 mcg | 12% | |
| Calcium | 1121 mg | 86% | |
| Iron | 8.6 mg | 48% | |
| Potassium | 3086 mg | 66% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
