Baked Ricotta with roast red pepper salad
Nutritional Info
- Servings Per Recipe: 2
- 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
View full nutritional breakdown of Baked Ricotta with roast red pepper salad calories by ingredient
Number of Servings: 2
Ingredients
-
100g ricotta
1tbs grated parmesan
1/2 egg, beaten lightly
1/2 tsp sage chopped
1 1/2 fresh bay leaf chopped
1 red pepper
1 yellow pepper
125g baby leaf salad
30ml balsamic vinegar
1/2 tbs olive oil
1/2 tbs honey
Directions
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.