Fall Nutrition: Baked Tomato and Egg Cups; Apple Oatmeal Custard

Baked Tomato and Egg Cups
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Mary Noon

Mary Noon

It’s fall and schedules are colliding with kids getting back to school and you getting out the door on time for work.

But don’t forget to fuel your day with a healthy breakfast. It will not only give your body energy, but also provide important nutrients for your health. Besides the cold breakfast choices of cereal, yogurt and fruit, try these quick warm ideas as the weather cools down.

Baked Tomato and Egg Cups

Ingredients:

  • 3 Roma tomatoes, halved and seeds removed
  • 6 eggs
  • Salt and pepper
  • Fresh herbs or chives

Directions:

Preheat oven 450 degrees. Place tomatoes on a baking sheet. Crack the eggs and gently place in each tomato half. Season with salt and pepper and herbs of your choice. Bake 7-10 minutes depending on how soft you like your eggs. Remove from oven and top with chopped chives.

Nutritional value:

2 halves per serving.

Calories: 173.

Protein: 14.5 grams.

Apple Oatmeal Custard

Ingredients:

  • ½ chopped apple
  • 1/3 cup quick oats
  • 1 egg
  • ½ cup milk (skim, unsweetened almond milk)
  • ¼ tsp cinnamon
  • 1 tsp honey (or noncaloric sweetener substitute like stevia)

Directions:

Mix oats and egg. Add milk and stir. Add chopped apple, cinnamon and honey. Stir. Microwave on high for 2 minutes.

Nutritional value:

Calories: 258.

Proteins: 14 grams.

Mary Noon is a registered dietician and nutritionist at Hartford Hospital. 

Want even more information and personalized advice? Make an appointment with a registered dietitian. Call us at Hartford Hospital (860.972.2604) and we can tell you how. 

Looking for information on surgical weight loss? Visit WhatWillYouGain.org to find a FREE community education class near you!

 


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