Emprimir
Correo Electrónico
Add a photoRaciónes: 2
Ingredientes
- 2 teaspoon vegetable oil
- 1/2 c. finely minced carrot
- 1/2 c. minced green bell pepper
- 1/2 c. minced onion
- 1/2 c. diced zucchini
- 2 c. liquid removed canned Italian tomatoes, seeded & diced
- 1 tbsp. minced fresh parsley
- 1 teaspoon garlic pwdr
- 1 teaspoon basil leaves
- 1 teaspoon salt
- 1/2 teaspoon pepper
- 1 c. part skim ricotta cheese
- 1 egg
- 2 ounce. Mozzarella cheese, shredded
Direcciones
- Preheat oven to 350 degrees. In 10 inch nonstick skillet heat oil over medium heat; add in carrot, green pepper, onion and zucchini; saute/fry till vegetables are softened, 1-2 min. Add in tomatoes, parsley, basil, salt and pepper; cook, stirring occasionally, till vegetables are thoroughly cooked and mix thickens, 5-8 min. Transfer mix to 9 inch pie plate and spread in an even layer; set aside.
- In blender container combine ricotta cheese and egg and process till smooth, scraping down sides of container as necessary. Spread cheese mix in an even layer over vegetable mix; sprinkle with mozzarella cheese. Bake till strata is puffed and lightly browned, 25-30 min; remove from oven and let stand 5 min before cutting. Makes 4 servings.
Languages
Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 549g | |
| Recipe makes 2 servings | |
| Calories 433 | |
| Calories from Fat 231 | 53% |
| Total Fat 25.77g | 32% |
| Saturated Fat 12.35g | 49% |
| Trans Fat 0.12g | |
| Cholesterol 159mg | 53% |
| Sodium 1841mg | 77% |
| Potassium 956mg | 27% |
| Total Carbs 25.86g | 7% |
| Dietary Fiber 5.0g | 17% |
| Sugars 10.89g | 7% |
| Protein 27.56g | 44% |
