Baked Ricotta With Tomato Salad

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  • 5 (1)
15 MIN
4 SERVING
Medium

PROTEIN

75g

CARBS

53g

CALORIES

1238kcal

SUGAR

15g

cholesterol

1679mg

FAT

34g

Ingredients

Serving

400 g

eggs ( separated )

2 medium
1 tsp, ground

lemon zest ( Zest of 1 lemon )

20 g
1/4 tsp
1/4 tsp, ground
1/4 tsp

cherry tomatoes ( halved )

300 g

red chili peppers ( finely sliced or ¼ tsp chilli powder )

5 g

red onion ( finely sliced )

1/2 medium
1/2 cup leaves, whole

Baked Ricotta With Tomato Salad

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  • 5 (1)

Instructions

Step 1

Preheat oven to 350°F.

Step 2

Place ricotta in a mixing bowl and beat together with the egg yolks, parmesan, lemon zest, nutmeg, and oregano until smooth.

Step 3

Whisk the egg whites in a separate bowl until soft peaks form. Gently fold these through the ricotta mixture.

Step 74

Season well with salt and pepper.

Step 5

Grease four ramekins or even muffin tins well with a little oil or butter.

Step 6

Divide the ricotta mixture between the dishes and bake for 15 minutes or until golden.

Step 7

While the ricotta is baking, combine the tomatoes, chili, onion, oil, and vinegar in a bowl with a pinch of salt. Roughly tear the basil with your hands and toss it together with the tomato salad.

Step 8

Set salad aside (at room temperature) until ready to serve.

Step 9

Remove ricotta from oven and let stand for 5 minutes to cool before turning out.

Step 10

Serve the ricotta warm with tomato salad to the side. Enjoy!

Here’s a tangy, creamy appetizer that will impress anyone. Throw some baked ricotta into individual ramekins to give each of your guests, or yourself, something extra special. A crisp tomato salad is a perfect accompaniment to this low carb, keto-friendly meal.

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