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Ricotta And Olive Mix

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  Olive oil 3 Tablespoon
  Green olives 4 Ounce, stoned and quartered
  Red pepper 1 , white pith removed, seeded and chopped
  Ricotta cheese 4 Ounce, crumbled
  Eggs 6
  Milk 4 Tablespoon
  Freshly ground black pepper 1⁄2 Teaspoon
  Dried basil 1⁄2 Teaspoon
  Parmesan cheese 2 Ounce, grated

Preheat the grill [broiler] to moderately high.
In a shallow, flameproof casserole, heat the olive oil over moderate heat.
When the oil is hot, add the olives and red pepper and cook, stirring frequently, for 3 minutes.
Add the ricotta cheese and, stirring constantly, cook for a further 2 minutes.
Meanwhile, in a medium sized mixing bowl, lightly beat the eggs, milk, pepper and basil together.
Reduce the heat to low.
Add the egg mixture and cook, stirring constantly, until the eggs are nearly scrambled.
Remove the casserole from the heat.
Sprinkle over the Parmesan cheese and place the casserole under the grill [broiler] and grill [broil] for 3 minutes or until the cheese has melted and the top is lightly browned.
Remove the casserole from the grill [broiler] and serve at once.

Recipe Summary

Main Dish
Lacto Ovo Vegetarian

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Average: 4.2 (21 votes)

Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 1418 Calories from Fat 997

% Daily Value*

Total Fat 113 g174.4%

Saturated Fat 35.4 g177%

Trans Fat 0 g

Cholesterol 1371.3 mg457.1%

Sodium 1822.2 mg75.9%

Total Carbohydrates 29 g9.5%

Dietary Fiber 7.7 g30.7%

Sugars 11.6 g

Protein 75 g149.2%

Vitamin A 129.1% Vitamin C 272.5%

Calcium 127.2% Iron 49.8%

*Based on a 2000 Calorie diet


Ricotta And Olive Mix Recipe