Baked ricotta with cherry tomato

 

Ricotta Puff - savory version
 
These taste like the cheesy part of a lasagna or ravioli. I like to keep it clean and simple. Delicious with simple marinara spooned over a portion in a small dish.
Author:
Ingredients
  • Non stick cooking spray
  • 16 ounces part skim milk ricotta (do not use fat free, which has gum starch thickeners)
  • 3 large eggs
  • ½ cup Parmigiano Reggiano, grated
  • 1 teaspoon sea salt and ⅓ teaspoon freshly ground black peppers
  • optional: chopped spinach, diced tomato, halved cherry tomato, diced sweet pepper, fresh herbs
Instructions
  1. Preheat the oven to 400 degrees and spray a small glass baking dish. I use silicon moulds that are amazing.
  2. Beat together the ricotta, eggs, cheese, salt and pepper.
  3. Either fold in or transfer mixture to baking dish and then top with vegetables.
  4. Bake until golden and slightly puffed, for baking dish 25 to 30 minutes - for muffin cups 12 to 15 minutes.
  5. Cool slightly before serving.
 

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9 thoughts on “Ricotta Bake – savory version

      • Angela says:

        I love your meals! But as a person who has had bariatric surgery protein and nutrient counts are essential for me to know for everything I eat. As a person who has had baratric surgery yourself, why do you not list the nutrition stats on your meals? It is very difficult to figure out on my own. I end up guestimating.

        • Susan Leach says:

          Angela, you have a four ounce pouch, if all the ingredients in your food are low carb and healthy, the calories take care of themself. This dish is skim milk ricotta eggs and Parmesan which are all super low in fat, calories, and carbs. Eat til you’re full and you are fine.

          • Pam says:

            True, however, how do we track our protein intake to ensure we are getting our minimum daily requirement? Especially us newbies.

  1. Amy Dalton says:

    What size baking dish would you use if you didn’t have the individual molds? I try to make foods that my whole family can eat, even if I can only eat some of them. Would you estimate that this would make 4 servings for non-bariatric eaters? (It looks so delicious that I’m drooling as I type. Maybe I can make it tomorrow.) Thank you for your help.

  2. Galyn says:

    These sound great–thanks Susan. And for those of you who need to know the breakdown, run the recipe through My Fitness Pal.

  3. Marlene says:

    I am 6 years out as of today (9/2/2009) from Lap Band Surgery. I have recently gained 25 pounds back in the past 2 years and I am trying to get myself back on track. This recipe sounds amazing. I have fallen off my protein and vitamins.

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