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Baked lemon ricotta with tomatoes
2
- Baby spinach, 2 cup(s)
- Eggs, 2 large, whisked
- Part-skim ricotta cheese, 5½ oz(s)
- Lemon, 1 medium, zest finely shredded, then juiced, divided
- Pumpkin seeds (pepitas), 2 tbsp(s)
- Extra virgin olive oil, 2 tsp(s), divided
- Cherry tomatoes, 5 oz(s), sliced into rounds
- Basil, fresh, ½ cup(s), whole leaves, larger leaves torn, smaller leaves left whole
Method
Preheat an oven to 400°F. Place the baby spinach into a colander and set it into your sink, then pour over a full boiled kettle of water to wilt the spinach. Immediately rinse under cold running water to refresh, then drain well and squeeze dry before chopping roughly.
Transfer the spinach to a bowl and add the eggs, ricotta, and lemon zest, and season with pepper then stir together until well combined.
Spoon the mixture evenly among two 1 and 1/4 cup capacity ramekins, pressing down to level the surface. Sprinkle the tops with the seeds and then evenly drizzle tops with 1 teaspoon of the oil.
Bake in the oven for 18 to 20 minutes or until cooked when a skewer is inserted at the center comes out clean and the tops are golden. Meanwhile, place the remaining 1 teaspoon of oil, the lemon juice, tomatoes, and basil in a bowl and season with pepper, then stir together until well combined. Serve each baked ricotta topped equally with the tomato mixture.
Nutrition facts per serving
Makes 2 servings
Food Groups
|
V
|
0.7 |
|
F
|
0.2 |
|
C
|
0 |
|
PD
|
1.6 |
|
Ft
|
1.8 |
|
S
|
0 |
Nutrition Facts
| Calories | 290 |
| Total Fat | 19.5 g |
| - Saturated Fat | 6.7 g |
| Cholesterol | 210.2 mg |
| Sodium | 162 mg |
| Total Carbohydrate | 12.6 g |
| - Dietary Fiber | 3 g |
| - Total Sugars | 3.6 g |
| -- Added Sugars | 0 g |
| Protein | 19.1 g |
Join the Mayo Clinic Diet today!
Our flexible meal plans fit into any lifestyle, and our easy-to-prepare recipes will show you how good food can be simple, tasty, and healthy!