Variation On A Classic Dish

Arugula Pancake Pie

with Tomatoes and Ricotta
4.75
Average: 4.8 (4 votes)
(4 votes)
Arugula Pancake Pie

Arugula Pancake Pie - In a class of its own: Colorful, hearty, wonderful!

share Share
print
bookmark_border Copy URL
Health Score:
9,3 / 10
Difficulty:
moderate
Difficulty
Preparation:
45 min.
Preparation
ready in 1 hr 15 min.
Ready in
Calories:
409
calories
Calories

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.

1 serving contains
(Percentage of daily recommendation)
Calorie409 kcal(19 %)
Protein21 g(21 %)
Fat21 g(18 %)
Carbohydrates32 g(21 %)
Sugar added0 g(0 %)
Roughage3.5 g(12 %)
Vitamin A0.5 mg(63 %)
Vitamin D1.4 μg(7 %)
Vitamin E6.6 mg(55 %)
Vitamin B₁0.3 mg(30 %)
Vitamin B₂0.5 mg(45 %)
Niacin6.6 mg(55 %)
Vitamin B₆0.3 mg(21 %)
Folate120 μg(40 %)
Pantothenic acid1.9 mg(32 %)
Biotin21.5 μg(48 %)
Vitamin B₁₂1.7 μg(57 %)
Vitamin C48 mg(51 %)
Potassium748 mg(19 %)
Calcium416 mg(42 %)
Magnesium61 mg(20 %)
Iron2.3 mg(15 %)
Iodine33 μg(17 %)
Zinc2.4 mg(30 %)
Saturated fatty acids9.4 g
Uric acid67 mg
Cholesterol220 mg
Development of this recipe:
EAT-SMARTER

Ingredients

for
4
Ingredients
4 ounces Spelt flour (type 630)
1 cup
5 tablespoons mineral water (carbonated)
3 eggs
salt
4 ounces Arugula
1 ½ pounds tomatoes
1 piece Parmesan
9 ounces Ricotta cheese
6 teaspoons Canola oil
peppers
How healthy are the main ingredients?
Spelt floureggsaltArugulatomatoParmesan
Preparation

Kitchen utensils

1 Measuring cups, 1 Bowl, 1 Tablespoon, 1 Teaspoon, 1 Whisk, 1 Cutting board, 1 Large knife, 1 Small knife, 1 Fine grater, 1 Bowl, 1 Non-stick pan (24 cm diameter), 1 small Ladle, 1 Slotted spatula, 1 oven-safe Plate

Preparation steps

1.
Arugula Pancake Pie preparation step 1

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.

2.
Arugula Pancake Pie preparation step 2

Meanwhile, rinse arugula, shake dry, pick over and cut leaves into fine strips.

3.
Arugula Pancake Pie preparation step 3

Rinse tomatoes, remove stem ends using a sharp knife and cut into slices.

4.
Arugula Pancake Pie preparation step 4

Grate Parmesan and place in a bowl. Stir in ricotta cheese and remaining milk until smooth.

5.
Arugula Pancake Pie preparation step 5

Heat 1 teaspoon oil in a non-stick pan. Pour in 1 small ladle pancake batter and spread evenly by gently tilting the pan.

6.
Arugula Pancake Pie preparation step 6

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.

7.
Arugula Pancake Pie preparation step 7

Stack finished pancakes alternately in layers with tomatoes and ricotta mixture on an oven-safe plate. Season each layer lightly with salt and pepper.

8.
Arugula Pancake Pie preparation step 8

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.