skish
IT

Baked eggs with ricotta, cherry tomatoes and basil

Light and creamy, baked in minutes.

  • 20 min
  • 1 serving
  • Vegetarian
  • Italian cuisine
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Baked eggs with ricotta, cherry tomatoes and basil

Per serving

Calories
335 kcal
Protein
21.8 g
Carbohydrates
17.8 g
Fat
19.5 g

Values computed from the ingredients with USDA FoodData Central and the CREA tables.

Ingredients

For 1 serving

  • Eggs2
  • Part-skim ricotta60 g
  • Cherry tomatoes100 g
  • Basil3 g
  • Extra virgin olive oil1 teaspoon
  • Multigrain bread1
  • Saltto taste
  • Black pepperto taste

Contains: gluten, lactose, eggs,

In season: June – September

Method

  1. Preheat a conventional oven to 190 °C and grease a small baking dish with the oil.
  2. Wash and halve the cherry tomatoes; dot the light ricotta in spoonfuls in the dish with the tomatoes, seasoning with a pinch of salt and the pepper.
  3. Make two gaps, crack an egg into each and bake for 12 minutes, until the whites are set and the yolks still soft.
  4. Finish with torn basil and serve with the multigrain bread.

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