Baked Ricotta with roast red pepper salad
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 2
Ingredients
100g ricotta1tbs grated parmesan1/2 egg, beaten lightly1/2 tsp sage chopped1 1/2 fresh bay leaf chopped1 red pepper1 yellow pepper125g baby leaf salad30ml balsamic vinegar1/2 tbs olive oil1/2 tbs honey
Preheat oven
oil 4 holes of a 12 hole muffin pan
combine cheese and eggs in a small bowl, divide ricotta mix between the 4 holes, sprinkle with combine herbs
bake ricotta uncovered, in bain-marie for about 30 minutos till set
stand out for 10 minutos before turning them out
quater peppers, roast under grill, remove skin.
place peppers in a bowl with the rest of the inngredients, serve it with the baked ricottas
Number of Servings: 2
Recipe submitted by SparkPeople user NANESHELTON.
oil 4 holes of a 12 hole muffin pan
combine cheese and eggs in a small bowl, divide ricotta mix between the 4 holes, sprinkle with combine herbs
bake ricotta uncovered, in bain-marie for about 30 minutos till set
stand out for 10 minutos before turning them out
quater peppers, roast under grill, remove skin.
place peppers in a bowl with the rest of the inngredients, serve it with the baked ricottas
Number of Servings: 2
Recipe submitted by SparkPeople user NANESHELTON.
Nutritional Info Amount Per Serving
- Calories: 223.7
- Total Fat: 9.6 g
- Cholesterol: 64.2 mg
- Sodium: 151.7 mg
- Total Carbs: 25.9 g
- Dietary Fiber: 3.9 g
- Protein: 11.4 g
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