- Baked Ricotta With Vegetables.jpg (39.46 KiB) Viewed 575 times
Preparation Time: 10 minutes
Cooking time: 40 minutes
Serves: 3
If served as three portions, provides 457 cals, 43g fat (of which 15g saturates), 9g sugar and 1g salt per portion.
Ingredients
- 300g (10½oz) broccoli florets
- Low-calorie oil spray
- 500g (1lb 2oz) ricotta cheese
- 60g (1¾oz) 50% less fat grated mature cheddar cheese
- 3 medium eggs
- Salt and pepper
- 3 tomatoes, halved
- 250g (9oz) whole green beans
Method
1. Pre-heat the oven to 200°C/Fan 180°C/Gas Mark 6.
2. Place a pan of water on to boil and once boiling, tip in the broccoli florets. Boil for 3 - 4 minutes, drain and set aside.
3. Spritz an oven dish with the low-calorie spray.
4. In a bowl, mix together the ricotta cheese with the grated mature cheddar cheese.
5. Beat in the eggs then season with salt and pepper. Move the mixture to the oven dish, scatter in the cooked broccoli and place in the oven to bake for 30 - 35 minutes until golden and the middle is just set. Remove from the oven, cover and keep warm.
6. Heat a griddle pan over a medium - high heat, spray the tomatoes and green beans and griddle them until tender and charred.
7. Serve with the baked rocotta.
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