Arugula Pancake Pie
Arugula Pancake Pie - In a class of its own: Colorful, hearty, wonderful!
Healthy, because
Even smarter
Nutritional values
The savory cake is full of protein and calcium thanks to the eggs, milk, parmesan and ricotta. Tomatoes provide an extra portion of vitamin A and are a rich source of the cell-protecting antioxidant lycopene.
Organic arugula is best if you can find it, as it will contain less nitrate.
(Percentage of daily recommendation)
| Calorie | 409 cal. | (19 %) | ||
| Protein | 21 g | (21 %) | ||
| Fat | 21 g | (18 %) | ||
| Carbohydrates | 32 g | (21 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 3.5 g | (12 %) |
| Vitamin A | 0.5 mg | (63 %) | ||
| Vitamin D | 1.4 μg | (7 %) | ||
| Vitamin E | 6.6 mg | (55 %) | ||
| Vitamin B₁ | 0.3 mg | (30 %) | ||
| Vitamin B₂ | 0.5 mg | (45 %) | ||
| Niacin | 6.6 mg | (55 %) | ||
| Vitamin B₆ | 0.3 mg | (21 %) | ||
| Folate | 120 μg | (40 %) | ||
| Pantothenic acid | 1.9 mg | (32 %) | ||
| Biotin | 21.5 μg | (48 %) | ||
| Vitamin B₁₂ | 1.7 μg | (57 %) | ||
| Vitamin C | 48 mg | (51 %) | ||
| Potassium | 748 mg | (19 %) | ||
| Calcium | 416 mg | (42 %) | ||
| Magnesium | 61 mg | (20 %) | ||
| Iron | 2.3 mg | (15 %) | ||
| Iodine | 33 μg | (17 %) | ||
| Zinc | 2.4 mg | (30 %) | ||
| Saturated fatty acids | 9.4 g | |||
| Uric acid | 67 mg | |||
| Cholesterol | 220 mg |
Ingredients
- Ingredients
- 4 ozs Spelt flour (type 630)
- 1 cup
- 5 Tbsps mineral water (carbonated)
- 3 eggs
- salt
- 4 ozs Arugula
- 1 ½ lbs Tomatoes
- 1 pc Parmesan
- 9 ozs Ricotta cheese
- 6 tsps Canola oil
- peppers
Kitchen utensils
Preparation steps
Blend spelt flour, 3/4 cup milk, mineral water, eggs, and 1 teaspoon salt together into a smooth batter and let rest for 15 minutes.
Meanwhile, rinse arugula, shake dry, pick over and cut leaves into fine strips.
Rinse tomatoes, remove stem ends using a sharp knife and cut into slices.
Grate Parmesan and place in a bowl. Stir in ricotta cheese and remaining milk until smooth.
Heat 1 teaspoon oil in a non-stick pan. Pour in 1 small ladle pancake batter and spread evenly by gently tilting the pan.
Spread 1 small handful of arugula (about 1/6 of the leaves) over the batter. Bake pancakes on each side for 1 minute. Successively bake 5 more pancakes in the same manner.
Stack finished pancakes alternately in layers with tomatoes and ricotta mixture on an oven-safe plate. Season each layer lightly with salt and pepper.
Top the last layer of tomatoes generously with the remaining ricotta mixture and bake the pancake pie in a preheated oven at 350°F for 20-25 minutes. Then turn on the broiler and broil for 2-3 minutes at approximately 475°F.
