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 | Ricotta Egg Slice | | This is made like an omelette and can be cut into sections and eaten with all kinds of salads. If cut into eight wedges, two wedges will fit in a lunchkit. Makes enough for four 600ml Bright&Healthy™ lunchkits.
Keeps well for up to 24 hours in refrigerator.
1 cup grated zucchini
125 grams ricotta
5 eggs
3 tablespoons low-fat sour cream
1/2 cup low-fat tasty cheese
1/4 cup parsley sprigs
dash chilli sauce or cayenne
salt to taste
| | Place the zucchini into a bowl. Process all the remaining ingredients and mix with zucchini. Heat a 20 cm frying pan (non-stick, all-metal) and brush with oil. Pour in the mix and cook over a medium heat for about 4 minutes until set on the base. Heat the griller and put the pan under the grill, handle outside. Grill until the top is set. Let cool before cutting into wedges.
Note: If the only frying pans you have contain plastic, you can pour the mix into a shallow 20cm dish and bake for about 25 minutes in a preheated moderate oven (180° C) until set.
If using just one lunchkit, refrigerate remainder in a Tellfresh® storer. |
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