Preheat over to 375. In a large bowl, whisk ricotta, eggs, romano cheese, salt and pepper until blended.
In measuring cup, stir milk and cornstarch until smooth, then whisk into cheese mixture. Stir in basil and mint. Pour mixture into nonstick 10-inch skillet with oven safe handle. Arrange tomatoes on top, overlapping slices if necessary.
Bake pie 35 to 40 minutes or until lightly browned and set around edge with puffed center. Let stand 5 minutes before serving.
Option: instead of basil, try 2 tablespoons chopped fresh oregano or 1/4 cup chopped fresh dill.
About 190 calories, 15 g protein, 10 g carbohydrate, 10 g total fat (5 g saturated), 2 g fiber, 165 mg cholesterol, 380 mg sodium per serving.
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|Serving Size: 1 Serving (232g)|
|Recipe Makes: 6|
|Calories from Fat: 130 (50%)|
|Amt Per Serving||% DV|
|Total Fat 14.4g||19 %|
|Saturated Fat 7.9g||40 %|
|Monounsaturated Fat 4.5g|
|Polyunsanturated Fat 0.8g|
|Cholesterol 183.4mg||56 %|
|Sodium 376.4mg||13 %|
|Potassium 472.9mg||12 %|
|Total Carbohydrate 11.7g||3 %|
|Dietary Fiber 3.2g||13 %|
|Sugars, other 8.5g|
|Protein 19.5g||28 %|
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Calories per serving: 258
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