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Baked Ricotta With Tomatoes Recipe

Baked Ricotta With Tomatoes Recipe

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Ingredients:

Serving

80 g fresh baby spinach leaves
250 g low fat ricotta cheese
finely grated rind of 1 lemon
1 egg
2/tea spoons finely chopped chives
500 g cherry truss tomatoes on vine or other small
olive oil spray

Directions:

Preheat oven 220c. Grease and line base of 4 x 1/3 cup-capacity muffin tins with baking paper.
Place spinach leaves into a bowl and pour boiling water over them and stand them for 2 minutes/just wilted.
Drain and rinse cold water, roughlt chop.
Place into a bowl with ricotta, rind, egg and chives.
Stir till well combined...
Spoon into prepared muffin tin...
Bake 20 minutes or browned...
Stand 5 minutes before turning out...
While waiting...place tomatoes onto a lined baking tray. Spray them with oil...Cook 8-10 minutes or till tender...
Serve with the baked ricotta...

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Nutrition Facts

Per Serving Per 100 g

Amount Per 1 Serving
Calories	154.08 Kcal (645 kJ)
Calories from fat	83.03 Kcal
		% Daily Value*
Total Fat	9.23g	14%
Cholesterol	72.8mg	24%
Sodium	88.92mg	4%
Potassium	192.41mg	4%
Total Carbs	6.54g	2%
Sugars	3.75g	15%
Dietary Fiber	0.4g	2%
Protein	10.16g	20%
Vitamin C	18.1mg	30%
Iron	34.6mg	192%
Calcium	155.3mg	16%

Amount Per 100 g
Calories	70.52 Kcal (295 kJ)
Calories from fat	38 Kcal
		% Daily Value*
Total Fat	4.22g	14%
Cholesterol	33.32mg	24%
Sodium	40.7mg	4%
Potassium	88.06mg	4%
Total Carbs	2.99g	2%
Sugars	1.72g	15%
Dietary Fiber	0.18g	2%
Protein	4.65g	20%
Vitamin C	8.3mg	30%
Iron	15.8mg	192%
Calcium	71.1mg	16%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

salty
savory
bitter
sweet

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