Photo: Alexander Maasch
Estimated Nutrition (whole recipe, rough)
877
Calories
39g
Protein
26g
Fat
115g
Carbs
What these numbers assume — 9 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Flour | 1 cup (125g) all-purpose | 455 |
| Ricotta Cheese | 1/2 cup (124g) part-skim | 174 |
| Cheese | 1 oz (28g) cheddar | 113 |
| Egg | 1 large egg (50g) | 78 |
| Onion | 1 medium (110g) | 44 |
| Cayenne | 1 tsp (1.8g) | 6 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Parsley | 1 tbsp chopped fresh (3.8g) | 1 |
| Salt | 1 tsp (6g) | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- =
- 1/3 cup fine cornmeal
- 3 extra-large eggs
- 1 lb. low-fat ricotta cheese
- 3 Tbs. cornstarch
- 4 oz. crumbled chèvre cheese
- 1 bunch scallions, thinly sliced
- 1/2 tsp. cayenne, or to taste
- Salt and freshly ground black pepper to taste
- 3 Tbs. minced parsley for garnish
- =
Directions
1
1. Preheat oven to 425F. Spray 9-inch round baking pan or pie plate with nonstick cooking spray. Sprinkle with cornmeal.
2
2. In mixing bowl, beat eggs until light and foamy. Stir in ricotta, cornstarch, chèvre cheese and half of sliced scallions. Season mixture with cayenne, salt and pepper. Pour into prepared pan.
3
3. Bake about 15 minutes at 425F. Increase temperature to 450F, and bake 8 to 10 minutes more, or until just set and slightly golden. Remove from oven, sprinkle with remaining scallions and parsley and serve.
Recipe sourced from
fandom