Baked ricotta with tomato

2 teaspoons olive oil
1 tablespoon pine nuts
2 cloves garlic, crushed
100g baby spinach leaves
1 1/4cups (250g) low fat ricotta cheese 1 egg white beaten lightly
2 tablespoons coarsely chopped fresh chives
500g baby wine-ripened truss tomatoes 1 tablespoon balsamic vinegar
1 Preheat oven to hot. Lightly oil four holes of a six-hole-cup (80m) muffin pan. 2 Heat half of the oil in a medium frying pan: cook nuts and garlic until fragrant, add spinach; stir until wilted. Cool.
3 Combine spinach mixture in a medium bowl with cheese, egg and chives; divide among prepared holes. Bake in hot oven about 15 minutes or until browned.
4 Combine tomatoes and vinegar with remaining oil in the small shallow baking dish. Roast, uncovered, in hot oven 10 minutes. Serve baked ricotta with tomatoes.
Serving 4 per serving
4g carbohydrate; 11.8g total barrel (4.4g saturated fat); 686kJ (164 cc); 10.5g protein

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