This low fat breakfast Baked Ricotta with Tomato is just a sample of the gourmet dishes you can prepare with cheese (especially if it is low in fat fat). I learned to love ricotta. I didn’t always, but once learnt to cook with it, it became a wonderful low fat ingredient, not only for breakfast, but for many other meals and snacks.
And that is, my friends, how you can lose weight the easy way: find tasty and healthy meals you can cook, follow a healthy eating plan, exercise regularly, and you’ll be losing weight (and maintaining your weight loss) without any dramas.
Now, I’ve spoken somewhere else before about the importance of having breakfast. And one thing that many folks do when they’re trying to lose weight is either they skip breakfast, or they try a different low fat breakfast recipe on a daily basis.
Trying different low fat breakfast dishes on a daily basis is not a bad idea… if you have the time and willingness to experiment.
However, in my personal case, I find that sticking to 1 type of breakfast on your everyday routine works better for me. I eat something I like, which is healthy and tasty, and I don’t have to think about what I’m having for breakfast everyday. I just do it. That saves me time and effort.
I use other low fat breakfast recipes on weekends, or whenever I fancy something totally different (as boredom with food is also a significant enemy of weight loss).
You may have a different approach. Stick to it if it works for you. If not, try mine and see how you go. 😉
Ingredients for baked ricotta with tomato:
- 2 tsp olive oil
- 1 Tbs pine nuts
- 1 tsp crushed garlic
- 100 g baby spinach leaves
- 1 cup low fat ricotta cheese
- 1 egg (beaten lightly)
- 2 Tbs fresh chives
- 500 g baby vine-ripened tomatoes
- 1 Tbs balsamic vinegar
This is what you do:
Preheat your oven to 200 C (392 F).
Spray cannola oil on a six-hole muffin tray.
In a nonstick frying pan, heat 1 tsp of olive oil and cook the pine nuts and garlic till fragrant. Add the spinach and stir till tender.
Mix the spinach with the cheese, eggs and chives, and pour the batter evenly into the 6 holes in the muffin tray.
Bake for about 15 minutes.
Meanwhile, combine the tomatoes and vinegar with 1 tsp of olive oil, and place in another baking tray, and roast for about 10 minutes.
Serve the baked ricotta with baked tomatoes.
- Serves 4
- Fat: 11.8 g
- Cal: 164
- KJ: 686
- WW: 4 Points