Ingredients
- 1 1/4 cups nut milk I prefer using Nutpods original
- 8 eggs
- 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
Instructions
- Preheat oven to 375 degrees F. Grease 9x13, 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