Try this Crustless Tomato-Ricotta Pie (3 Pts) recipe, or contribute your own.
Suggest a better descriptionPreheat oven to 375 degrees.
In a large bowl, whisk ricotta, eggs, Romano, salt and pepper until
blended.
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.
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Serving Size: 1 Serving (80g) | ||
Recipe Makes: 6 Servings | ||
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Calories: 35 | ||
Calories from Fat: 12 (34%) | ||
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Amt Per Serving | % DV | |
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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 % | |
Powered by: USDA Nutrition Database 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
Get detailed nutrition information, including item-by-item nutrition insights, so you can see where the calories, carbs, fat, sodium and more come from.
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