Preparation time is 20minutes
Cook time is 20minutes
Total time is 40minutes
Serve is for 4 people
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Difficulty level: 3 out of 4
13 Ingredients
- 2 leeks, white part only, sliced
- 1/2 cup parsley, roughly chopped
- 3 zucchini, diced
- 5 silver-beet leaves, stalks removed, finely shredded
- 5milliliter olive oil spray
- 1/3 cup parmesan, grated
- 1 pinch pepper (for seasoning)
- 200grams ricotta
- 1tablespoons olive oil
- 2 eggs
- 2 garlic cloves, crushed
- 500grams cocktail truss tomatoes
- 4 egg whites
Method
Step 1 of 5
Preheat oven to 200°C.
Step 2 of 5
Place tomatoes onto a tray lined with baking paper. Spray with oil. Season with salt. Bake for 15 minutes or until tender.
Step 3 of 5
Meanwhile, heat oil in a large frying pan over a medium heat. Add leek and cook for 4 minutes or until softened, but not coloured. Add garlic and zucchini. Cook for 3 minutes or until vegetables soften. Add silverbeet and toss until just wilted.
Step 4 of 5
Preheat grill on high. Whisk ricotta, parmesan, eggs and egg whites in a jug. Stir into vegetable mixture. Reduce heat to medium-low and cook for 4-5 minutes or until egg is set. Place pan under grill and cook for 8-10 minutes or until golden. Season with pepper.
Step 5 of 5
Sprinkle with parsley and serve with tomatoes.
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