by ADMIN on OCTOBER 19, 2012
I know what you’re thinking: Tomato Ricotta Pie… how can that be healthy?
Because I said so.
Hah. No. Because I futzed around with the recipe, of course! (Futz is a word, isn’t it?) This dinner/side dish/breakfast (everyone say: oOoOoO Versatility!) is packed with protein {did you know that 1/2 cup ricotta has 14 grams of protein?!}, has a healthier crust {homemade from whole wheat bread!}, and antioxidant packed tomatoes.
I used fat free Ricotta cheese to keep the saturated fat down; but you can absolutely use part skim if you rather. {Side note: 1/2 cup Part Skim Ricotta has 171 calories and 6 grams saturated fat while Fat Free Ricotta has 80-100 calories and 0 grams saturated fat}.
Also, I used 2 whole eggs because the yolk has half the protein and lots of vitamins, minerals, and antioxidants. However, you can absolutely substitute 4 egg whites or the equivalent egg-substitute.
Tomato Ricotta Pie
Prep time: 10 mins Cook time: 40 mins Total time: 50 mins Serves: 4-6
Creamy, fluffy, healthy ricotta tomato pie.
Ingredients
2 slices whole wheat bread
1.5 Tbsp olive oil
1 tsp garlic powder
½ tsp each salt and pepper
1.5 cups fat free Ricotta cheese
2 eggs
¼ cup grated fresh parmesan cheese
5-8 Roma tomatoes, cut into slices
Instructions
Preheat the over to 45oF
Toast the whole wheat bread and cool. In a food processor (or Magic Bullet!), pulse together the bread, olive oil, garlic powder, salt and pepper until it is combined and forms a breadcrumb-like consistency.
Wipe the food processor clean and add the ricotta cheese, eggs, parmesan cheese. Blend until smooth.
Spread the breadcrumbs at the bottom of a greased glass (or metal) pie plate. Press down evenly and allow the breadcrumbs to come up the side.
Pour the ricotta cheese mixture on top, spreading it out evenly.
Place the tomatoes in a single layer on top.
Bake for 35-40 minutes or until the Ricotta is set.
