Nutritional Info

Nutrition Facts

Serving Size 1 (223g)

Calories 489
Calories from Fat 309 (63%)
Amount Per Serving %DIV
Total Fat 34.4g 53%
Saturated Fat 21.2g 106%
Monounsaturated Fat 11.8g
Polyunsaturated Fat 1.4g
Trans Fat 0.0g
Cholesterol 121.6mg 41%
Sodium 633.8mg 28%
Potassium 237.3mg 5%
Total Carbohydrate 7.6g 3%
Dietary Fiber 0g 0%
Sugars 1.4g
Protein 32.8g 66%

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Recipe Description
This dish is ideal as an appetizer or a light lunch with a green salad. Mixing Parmesan cheese with the ricotta cheese boosts the flavor as well as the calcium content.
Prep time
20 min
Cook time
1 hr
Ready In
1 hr 20 min


Serves Tool

Serves To:USMetric
1 Tablespoon(T)  balsamic vinegar
1 Tablespoon(T)  olive oil
4   plum tomatoes, halved
1 Pinch(pn)  salt, to taste
2   eggs, separated
1 1/4 Cup(c)  parmesan cheese, freshly grated
1 Tablespoon(T)  butter, for greasing dish
3 Cup(c)  ricotta cheese
1 Pinch(pn)  pepper, to taste


Preheat the oven to 350° F. Grease a shallow ovenproof dish. Place the ricotta and the Parmesan cheeses in a bowl and beat in the egg yolks until the mixture is smooth. Season to taste. In a clean bowl, beat the egg whites until stiff. Using a metal spoon, fold the egg whites into the cheese mixture. Spoon the mixture into the prepared dish and bake for 30 to 40 minutes, or until slightly risen, golden, and firm to the touch. Allow to cool. Place the tomatoes cut side up on a baking tray. Mix the olive oil and balsamic vinegar together and drizzle over the tomatoes. Season and bake for 20 minutes, or until the tomatoes are softened and slightly charred. Slice the baked cheese into quarters and serve with the tomatoes.

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