tomato ricotta pie

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Nutritional Info
  • Servings Per Recipe: 12
  • Amount Per Serving
  • Calories: 101.5
  • Total Fat: 5.9 g
  • Cholesterol: 87.0 mg
  • Sodium: 223.1 mg
  • Total Carbs: 4.1 g
  • Dietary Fiber: 0.3 g
  • Protein: 8.0 g

View full nutritional breakdown of tomato ricotta pie calories by ingredient


Introduction

delicious crustless egg dish! Stole this from a coworker. delicious crustless egg dish! Stole this from a coworker.
Number of Servings: 12

Ingredients

    1 CONTAINER (15 OZ) PART-SKIM RICOTTA CHEESE
    4 EGGS
    1/4 C. FRESHLY GRATED ROMANO CHEESE
    1/2 tsp. SALT
    1/8 tsp. PEPPER
    1/4 C. LOW-FAT 1% MILK
    1 T. CORNSTARCH
    1/2 C. LOOSELY PACKED FRESH BASIL, CHOPPED
    2 TOMATOES, THINLY SLICED

Directions

PREHEAT OVEN TO 375. IN A LARGE BOWL, WHISK RICOTTA CHEESE, EGGS, ROMANO CHEESE, SALT & PEPPER UNTIL BLENDED. IN A MEASURING CUP, STIR MILK & CORNSTARCH TOGETHER UNTIL SMOOTH; WHISK INTO CHEESE MIXTURE, STIR IN BASIL. POUR INTO A 9" PIE PLATE SPRAYED WITH PAM. ARRANGE TOMATOES ON TOP, OVERLAPPING SLICES IF NECESSARY. BAKE 35-40 MINUTES OR UNTIL LIGHTLY BROWNED AND SET AROUND EDGE AND CENTER IS PUFFED. LET STAND 5 MINUTES BEFORE SERVING.

Number of Servings: 12

Recipe submitted by SparkPeople user OUISALAY.