A lot of recipes that you’re seeing lately have been from the June issue of Cooking Light. Ben’s Aunt had brought it to the lake cabin, and I found quite a few recipes in that issue I wanted to try. This dish was under the vegetarian section. It was quite an easy recipe to make. Mostly eggs, ricotta cheese and herbs. You spread out the pizza dough in a tart pan, and layer the cheese layer on top of that. If you can’t cook, now that is a really easy recipe for you to follow, no?
I really love Cooking Light’s website, because you can look at every issue and recipe they’ve had in their magazine.There is this one recipe from that magazine that looks so good, it’s called Golden Peach Soup with Crab and Shrimp Ceviche. I plan on having that on my blog sometime soon, but probably not until Shrimp goes on sale again. 🙂Print
1 (11-ounce) can refrigerated pizza crust dough
2 cups thinly sliced green onions
1 1/3 cups part-skim ricotta cheese
1/2 cup thinly sliced fresh chives
2 tablespoons minced fresh dill
1/2 teaspoon salt
1/2 teaspoon freshly ground black pepper
2 large eggs, lightly beaten
1 large egg white, lightly beaten
2 tablespoons finely grated fresh Parmigiano-Reggiano cheese
1. Preheat oven to 375°.
2. Unroll dough, and press into bottom and up sides of a 9-inch round removable-bottom tart pan coated with cooking spray.
3. Heat a medium nonstick skillet over medium heat. Coat pan with cooking spray. Add thinly sliced green onions to pan; cook 5 minutes, stirring occasionally. Combine cooked green onions, ricotta cheese, sliced fresh chives, minced fresh dill, salt, freshly ground black pepper, eggs, and egg white. Pour onion mixture into prepared crust; sprinkle mixture with Parmigiano-Reggiano. Bake at 375° for 35 minutes or until center is set. Let stand 5 minutes. Cut into 6 wedges.
Smart Points: 6 Makes 8 servings
- Calories: 259
- Fat: 8.4
- Fiber: 1.7