Try this Crustless Tomato-Ricotta Pie (3 Pts) recipe, or contribute your own.Suggest a better description
Preheat oven to 375 degrees.
In a large bowl, whisk ricotta, eggs, Romano, salt and pepper until
In a measuring cup, stir milk and cornstarch until smooth; whisk into
cheese mixture. Stir in basil and mint.
Pour mixture into a nonstick 10-inch skillet with an oven-safe handle.
Arrange tomatoes on top, overlapping slices if needed.
Bake 35-40 minutes (seems t tke longer) or until lightly browned and set
around the edges and center is puffed.
Let stand 5 minutes before serving.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|Serving Size: 1 Serving (80g)|
|Recipe Makes: 6 Servings|
|Calories from Fat: 12 (34%)|
|Amt Per Serving||% DV|
|Total Fat 1.4g||2 %|
|Saturated Fat 0.8g||4 %|
|Monounsaturated Fat 0.4g|
|Polyunsanturated Fat 0.1g|
|Cholesterol 3.7mg||1 %|
|Sodium 68.2mg||2 %|
|Potassium 175.8mg||5 %|
|Total Carbohydrate 3.9g||1 %|
|Dietary Fiber 1.2g||5 %|
|Sugars, other 2.7g|
|Protein 2.3g||3 %|
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Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.
Calories per serving: 35
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