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 This was a half recipe baked in a smaller skillet, perfect for 2 or 3 people. |
Add a photoFrom the Good Housekeeping Test Kitchen (July 2013), this easy recipe met my needs for a novel and nutritious way to use up the last of the season tomatoes. A nice change of pace from quiche for a brunch or light supper.
Ingredientes
- 1/2 cup milk (I used half & half)
- 1 tablespoon cornstarch
- 1 15-ounce container ricotta cheese (I used cottage cheese pureed in a food processor)
- 4 eggs, slightly beaten
- 1/2 cup chopped fresh basil
- 1/2 cup fresh grated Parmesan cheese
- 1/4 cup sliced green onions
- 1/2 teaspoon salt
- 1 pound tomatoes, sliced
Direcciones
- Preheat oven to 375 degrees F.
- Whisk milk and cornstarch in a large bowl, then whisk in ricotta cheese, eggs, basil, Parmesan, onions and salt.
- Pour into a nonstick 10-inch skillet which has an oven-safe handle. Top with tomatoes.
- Bake for 35 to 40 minutes or until set and puffed. Edges will just begin to brown.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 204g | |
| Recipe makes 6 servings | |
| Calories 220 | |
| Calories from Fat 121 | 55% |
| Total Fat 13.51g | 17% |
| Saturated Fat 7.44g | 30% |
| Trans Fat 0.0g | |
| Cholesterol 163mg | 54% |
| Sodium 448mg | 19% |
| Potassium 338mg | 10% |
| Total Carbs 8.62g | 2% |
| Dietary Fiber 1.0g | 3% |
| Sugars 3.48g | 2% |
| Protein 16.3g | 26% |
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