Baked Tomato Casserole
Baked Tomato Casserole - Abundant vitamins and minerals baked together
Healthy, because
Even smarter
Nutritional values
This dish is a savory spin on the classic French "Clafoutis". The combination of vegetables, eggs and cream cheese in this dish supplies the body with almost a quarter of the daily requirement of calcium for healthy teeth and more than half of the eye-strengthening vitamin A in just one serving.
This protein-rich vegetarian tomato casserole is a perfect low-carb dinner.
(Percentage of daily recommendation)
| Calorie | 285 cal. | (14 %) | ||
| Protein | 18 g | (18 %) | ||
| Fat | 18 g | (16 %) | ||
| Carbohydrates | 10 g | (7 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 2.5 g | (8 %) |
| Vitamin A | 0.5 mg | (63 %) | ||
| Vitamin D | 1.4 μg | (7 %) | ||
| Vitamin E | 2.6 mg | (22 %) | ||
| Vitamin K | 19.8 μg | (33 %) | ||
| Vitamin B₁ | 0.2 mg | (20 %) | ||
| Vitamin B₂ | 0.4 mg | (36 %) | ||
| Niacin | 4.9 mg | (41 %) | ||
| Vitamin B₆ | 0.2 mg | (14 %) | ||
| Folate | 68 μg | (23 %) | ||
| Pantothenic acid | 1.5 mg | (25 %) | ||
| Biotin | 18.4 μg | (41 %) | ||
| Vitamin B₁₂ | 1.4 μg | (47 %) | ||
| Vitamin C | 18 mg | (19 %) | ||
| Potassium | 408 mg | (10 %) | ||
| Calcium | 241 mg | (24 %) | ||
| Magnesium | 35 mg | (12 %) | ||
| Iron | 2.4 mg | (16 %) | ||
| Iodine | 16 μg | (8 %) | ||
| Zinc | 2.1 mg | (26 %) | ||
| Saturated fatty acids | 8.4 g | |||
| Uric acid | 61 mg | |||
| Cholesterol | 220 mg | |||
| Complete sugar | 6 g |
Ingredients
- Ingredients
- 3 scallions
- 2 garlic cloves
- 4 tsps olive oil
- 7 ozs Ricotta cheese
- 4 ozs cream cheese
- 3 eggs
- salt
- peppers
- 1 Tbsp Pastry flour
- Tabasco sauce
- 4 sprigs Basil
- 4 ozs Peas (frozen)
- 16 Cherry tomatoes
Kitchen utensils
Preparation steps
Trim scallions, rinse and cut into 1/2 inch pieces. Peel the garlic and cut into slices. Sauté together in 3 teaspoons oil over medium heat for 2 minutes. Remove and let cool.
Meanwhile, mix ricotta, cream cheese, eggs and season with salt and pepper. Stir in flour and 1 dash Tabasco sauce.
Rinse basil, shake dry, pluck leaves and chop half. Mix chopped basil, peas, scallions and garlic with the cream cheese mixture.
Lightly grease an 8-inch diameter baking dish with remaining oil.
Add the ricotta mixture to the dish.
Rinse tomatoes, wipe dry and place over ricotta mixture. Bake on middle oven rack in a preheated oven at 400°F for 25-30 minutes. Let casserole rest for 2-3 minutes before serving. Serve sprinkled with remaining basil leaves. If desired, serve with a mixed salad.
