Healthy Tomato Ricotta Pie
Submitted by:Rachel Gargano
I know what you are 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 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.
Ingredients
- 2 slices whole wheat bread
- 1.5 Tbsp olive oil
- 1 tsp garlic powder
- 1/2 tsp each salt and pepper
- 1.5 cups fat free Ricotta cheese
- 2 eggs
- 1/4 cup grated fresh parmesan cheese
- 6 Roma tomatoes, cut into slices
Instructions
- Preheat the over to 450F
- 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.
Macronutrients
| Serving size | Serves 4 |
| Carbohydrates | 26 |
| Proteins | 24 |
| Fats | 17 |
