Spinach and Ricotta Pizza
small amount of coconut oil or butter to grease dish 4 eggs 3 egg whites
40g gluten free porridge oats
4 cherry tomatoes, halved
40g baby leaf spinach, finely chopped
1 red chilli pepper, finely chopped (optional)
½ a green bell pepper, finely chopped
1 tsp paprika
1 tsp dried oregano
40g low fat ricotta / cream cheese
Salt and pepper to season
Preheat oven to 150˚C.
Lightly grease a large round ovenproof dish with coconut oil or butter.
Whisk the eggs and egg whites in a jug. Season well.
Add the oats, vegetables, dried spices and herbs and stir well.
Pour into the dish and cook for around 10 minutes, until centre of mixture is cooked.
Spoon on the ricotta cheese, and cook for a further 5 minutes.
Once cooled, store any leftovers in the fridge for up to 3 days.
Suggestion: This recipe tastes great either warm from the oven or straight from the fridge. A great portable snack.