Mini baked ricotta pies with tomato salad

Mini baked ricotta pies with tomato salad

By
From
Fatloss for Good
Makes
4
Photographer
Marina Oliphant

Ingredients

Quantity Ingredient
350g ricotta
2 eggs, separated
1 cup grated parmesan
2 tablespoons chives, chopped
2 tablespoons parsley, chopped

Tomato herb salad

Quantity Ingredient
1/2 cup cherry tomatoes, halved
1/4 cup basil leaves
1/4 spanish onion, thinly sliced
1/2 cup olives, pitted
1 tablespoon balsamic vinegar
1 tablespoon extra virgin olive oil

Method

  1. Preheat oven to 180°C. Mix the ricotta, egg yolks, parmesan, olives and herbs. Whisk the egg whites to soft peaks and gently fold into the ricotta mix.
  2. Spoon the mixture into four 150 ml greased, ovenproof ramekins. Bake for 15 minutes or until lightly golden. Let the pies stand for 5 minutes before turning out.
  3. To make the salad, combine the ingredients in a bowl and dress with the vinegar and oil.
Tags:
health
diet
low-fat
low fat
healthy
nutritional
weightloss
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