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Ricotta And Olive Mix Recipe
|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|
|Freshly ground black pepper||1⁄2 Teaspoon|
|Dried basil||1⁄2 Teaspoon|
|Parmesan cheese||2 Ounce, grated|
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 mg
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
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.