Ricotta is a great way to enjoy dairy. Lower in fat and higher in protein than hard cheeses, ricotta is high in minerals such as potassium, calcium and magnesium – helpful in reducing blood pressure.

Print Recipe

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Serves:

Makes 1 dozen

Ingredients

• 9 eggs

• 1½ cups ricotta

• 1-2 Tbsps dried herbs

• 1 tsp Dijon mustard

• 1 tsp extra virgin olive oil

• 2 cups mixed vegetables, cut into bite-sized pieces 

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Method

1. Preheat oven to 350°.

2. In a large mixing bowl, crack eggs and whip. Add ricotta, herbs, mustard and whip again.

3. Heat a small amount of oil in a medium skillet. Add mixed vegetables and sauté until soft, about 3-5 minutes.

4. Evenly distribute cooked vegetables into lightly-oiled muffin tins and cover with egg batter.

5. Bake for 25-30 minutes. Eggs are done when they have puffed up and remain solid when shaken. Remove and let cool.

Per 2 muffins: 210 calories, 18g protein, 6g carbohydrate, 13g fat (5g sat, 8g mono/poly), 1g fiber, 180mg sodium, 7%DV potassium, 9%DV magnesium

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Seasoned Cook

Make a batch on Monday and have on-hand for quick reheating anytime.