Paleo Ricotta and tomato Baked Eggs
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Channeling my mom for this recipe! My mother is Chicago Italian, and all to happy to put ricotta in just about anything, LOL. In fairness, it does always taste delicious. Ricotta is an Italian whey cheese, usually made with either sheep, cow or goat milk. However, in my quest to finder cleaner options, I have swapped traditional milk ricotta for a nut milk ricotta. I use the the Kite Hill brand, which I have been able to find at both my local grocery store and Whole Foods. I have also subbed regular cow’s milk, for Nutpods, a dairy free creamer (a blend of coconut and almond milk). This extremely easy to prepare dish is packed full of flavor, and richness. Perfect for weekend brunches, weekday lunch, or a brinner situation! Pair with fresh fruit, and mixed greens drizzled with olive oil, sprinkled with course sea salt, and a squeeze of lemon- the acid cuts through the richness perfectly. Ciao!
- 1 1/4 cups nut milk I prefer using Nutpods original
- 1 tsp sea salt
- 1 tsp dried oregano
- 8 oz nut milk ricotta I prefer using Kite Hill
- 17 cherry tomatoes
- 1/2 lemon zested
- freshly cracked pepper
- Preheat oven to 375 degrees F. Grease 9×13, and set aside
- Whisk together eggs, milk, salt and oregano, pour mixture into the pan
- Spoon dollops of ricotta into the egg mixture, and then evenly place tomatoes in-between the ricotta
- Bake for 35-40 minutes, until tomatoes have begun to blister, and the eggs are set
- Remove from the oven, season with salt and pepper to taste, lemon zest, allow to cool slightly before serving (5 or so minutes