Recipe by Ninnalemon
This recipe is perfect for lunch break. It is a truly tasty and gluten-free cake made with ricotta and vegetables
Portion: the weight of the ingredients divided by 4 portions, excluding ingredients marked “to taste” and those not considered by the analysis, such as broth. It does not change with the portion selector.
Step 1 of 4: Whisk the ricotta with the eggs. Add salt, pepper, Parmigiano and finally the cornstarch.
Step 2 of 4: Then add the broccoli (previously cut into florets and sautéed in a pan with a drizzle of oil) and the cherry tomatoes cut into thin strips.
Step 3 of 4: Mix well and transfer the mixture to a baking tray lined with parchment paper.
Step 4 of 4: Bake in a conventional oven at 180 degrees for about 25-30 minutes.
In summary: Not suitable for vegans · To be checked for vegetarians · To be checked for pescatarians · Contains lactose · Contains nickel · Allergens detected: Eggs and Milk and dairy products
In gray: not detectedDetected
| Average values | Per serving191 g · 1 of 4 | Per 100 g |
|---|---|---|
| Energy | 1,036 kJ248 kcal | 542 kJ129 kcal |
| Fat | 14.48 g | 7.57 g |
| of which saturated fatty acids | 7.98 g | 4.17 g |
| Carbohydrates | 12.83 g | 6.71 g |
| of which sugars | 4.28 g | 2.24 g |
| Fibre | 1.36 g | 0.71 g |
| Protein | 16.58 g | 8.67 g |
| Salt | 1.53 g | 0.8 g |
Calculated based on the recipe ingredients: it does not take traces or the composition of the products you use into account. Automatic analysis, limited to certain aspects: it may contain errors, so always check the label.
