Whip the ricotta with the eggs. Add salt, pepper, Parmigiano, and finally the cornstarch.
Then add the broccoli (previously cut into florets and sautéed in a pan with a drizzle of oil) and the cherry tomatoes cut into thin strips.
Mix well and transfer the mixture onto a baking tray lined with parchment paper.
Bake in a static oven at 180 degrees for about 25-30 minutes.
Parchment paper
Bowl
Whisks
20 cm baking tray
Store in the fridge
Italy
| Energy (kcal) | 89.07 |
| Carbohydrates (g) | 4.93 |
| of which Sugars (g) | 2.49 |
| Fat (g) | 4.93 |
| of which Saturates (g) | 2.58 |
| Protein (g) | 6.17 |
| Fiber (g) | 0.72 |
| Sale (g) | 0.4 |
