Makes 1
Ingredients
1 cup Ricotta 1/2 cup vegetables (make sure you use onion!) I used: Onion Asparagus Sweet potato Zucchini Basil Olive oil 1 Tbsp Parmesan cheese
Method Preheat your oven to 200c/390f on intensive bake setting, if you don’t have this setting you may need to cook them a little longer. Finely chop your vegetables and basil {you can use a food processor} and add them to a frying pan with a little olive oil.
Cook on medium for roughly 10 mins till cooked, add a pinch of salt as it will soften the onions without burning them. You can also add a little water to help cook everything faster. Once the vegetables are cooked put them in a bowl, add Parmesan and Ricotta and combine. Check for seasoning. Spoon the mixture into your dish and sprinkle a little Parmesan on top. Put into the oven for 15-20 mins. I cooked mine for 15 and 5 minutes under the grill to brown the top. Enjoy
My Tip: If you want to remove the cooked mixture from the dish in one piece make sure you line it well and let it cool a little first, because there are no eggs the mixture will be fragile. You can add an egg if you want a firmer texture.
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