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228 kcal
20 min.
Recipe for Baked carrot pancake with egg and ricotta
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Unlock Fitatu PremiumNaN g
228 kcal
1 kcal
228.2
13.2g
16.2g
7.6g
Ingredients (servings):
2
Converted ingredients are going to appear on the shopping list
- Carrot2.5× piece (125 g)
- Eggs chicken2× portion (120 g)
- Cheese, Ricotta5× tablespoon (100 g)
- Onion3× slice (30 g)
- Chives, fresh4× tablespoon (20 g)
- Olive oil1× tablespoon (10 g)
- Lemon0.5× slice (5 g)
- Salt1× teaspoon (3 g)
- Pepper, black1× pinch (1 g)
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How to make Baked carrot pancake with egg and ricotta
1. Heat the oven to 230C.
2. Wash, peel and coarsely grate the carrot. Very finely chop or grate the onion.
3. Grease a casserole dish with olive oil. Season the vegetables with salt and pepper and stir in with the olive oil, then arrange in a casserole dish and roast for around 10 minutes.
4. While the vegetables are cooking, mix the ricotta with the salt, pepper and lemon peel, and chop up the chives.
5. After 10 minutes, crack the egg into the middle of the vegetables and roast for another 2 minutes until the white sets (the yolk can stay liquid).
6. Serve together with the cheese and sprinkled with the chives.
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