Ricotta pies
* did someone say PIES?????
Makes 4
350g ricotta
2 eggs separated
1 cup grated parmesan cheese
½ cup pitted kalamata olives
chopped chives
chopped parsley
Method
Heat oven to 180oC
Mix the ricotta, egg yolks, parmesan, olives and herbs.
Whisk the egg whites into soft peaks and gently fold into the ricotta mix.
Spoon the mixture into four 150ml greased oven proof ramekins.
Bake for 15 minutes or until lightly golden. Let the pies stand for 5 minutes before removing from ramekin.
Serve with a cherry tomato and basil salad, dressed with balsamic vinegar = delicious
*ideal lunch.
*keeps in fridge for 5 days
*great protein snack
*nice with a cherry tomato salad.
*perfect example of a well balance macronutrient meal – protein/carbs/fats
