Name: Ricotta baked eggs with herbs
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Yield: 1 serving
Ingredients: 2 large eggs; 1/2 cup part-skim ricotta cheese; 2 tbsp unsweetened almond milk; 1 1/2 tbsp grated Parmesan cheese; 1 1/2 tbsp fresh parsley, chopped; 1 tbsp fresh chives, thinly sliced; 1/4 tsp salt; 1/2 tsp black pepper; 4 olive oil cooking sprays

Nutrition

Per serving

384 calories

Protein: 30g; 32% of calories
Carbs: 10g; 10% of calories
Fat: 24g; 58% of calories

Ingredients

9 items

Instructions

Prep 10 min · Cook 15 min

Preheat your oven to 375°F. Coat a small oven-safe baking dish or ramekin with cooking spray.
In a small bowl, whisk the ricotta, almond milk, half the Parmesan cheese, and half the chopped herbs until smooth. Season with a pinch of salt and pepper.
Spread the ricotta mixture into the prepared baking dish. Use the back of a spoon to create two small wells in the cheese. Carefully crack an egg into each well. Sprinkle the remaining Parmesan and the rest of the salt and pepper over the top.
Bake for 15 to 18 minutes until the egg whites are completely set and opaque, but the yolks remain soft and runny. Done when whites set and yolks still soft.
Remove the dish from the oven. Let it sit for 1 minute, then top with the remaining fresh herbs and serve immediately.

Nutrition

Ingredients

Instructions

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