Eggs and Ricotta Rustica

Preparation:  15 min. Cooking: 10 min. Total: 25 min.
Recipe photo
  • 1 Lb ripe tomatoes
  • 2 jalapeno peppers , seeded (if desired) and minced
  • 4 Tbsp olive oil
  • 2 Tbsp lime juice
  • 1/4 tsp sea salt , or to taste
  • 1/4 tsp black pepper , or to taste
  • 2 Tbsp minced cilantro (or basil)
  • 12 slice Rustic-style bread
  • 4 Tbsp butter
  • 12 large eggs , beaten
  • 4 Tbsp cold water
  • 1 1/2 Lb ricotta cheese
Cut a small, shallow "X" on the bottom of tomatoes. Blanch tomatoes for 30 seconds; plunge in ice bath. Peel when cool, then seed and dice.

Whisk together oil and lime juice. Pour over tomatoes. Sprinkle on sea salt and pepper to taste. Stir in cilantro. Cover salsa mixture and reserve.

Lightly brush bread with oil. Grill until well toasted on both sides. Keep warm.

Melt butter in skillet. Blend eggs, water and additional salt/pepper (to taste). Cook and scramble eggs until firm throughout, with no visible liquid egg remaining.

For each serving, spread 2 oz (about 2 Tbsp) cheese onto grilled bread. Top with approximately 1/3 cup scrambled egg and 2 Tbsp salsa. Serve immediately.

Note: Do not let uncooked egg mixture remain at room temperature for longer than one hour (including preparation and service time).



- Recipe courtesy of the American Egg Board.
Calories
450 Cal
Fat
22 g
Carbs
42 g
Protein
21 g
Fiber
2.1 g
Sugar
4 g
Cholesterol
240 mg
Sodium
740 mg


Nutrients

Fiber     2.1 g
Fat     22 g
Sugar     4 g
Carbs     42 g
Protein     21 g
Calories     450 Cal

Fats

Fat, Poly     2.6 g
Fat, Mono     8.7 g
Fat, Sat     8.4 g
Fat, Trans     0.4 g
Fat, Percent     43 %

Vitamins

Vitamin, K     10 mcg     8.4 %
Vitamin, A     1000 IU     33 %
Vitamin, B12     0.6 mcg     27 %
Niacin     3.4 mg     21 %
Riboflavin     0.6 mg     44 %
Vitamin, C     6.9 mg     7.7 %
Vitamin, D     23 IU     3.9 %
Vitamin, B6     0.2 mg     12 %
Vitamin, E     1.8 mg     12 %
Panto, Acid     1 mg     20 %
Choline     140 mg     25 %
Thiamin     0.3 mg     28 %

Minerals

Calcium     230 mcg     23 %
Phosphorus     290 mg     42 %
Magnesium     39 mg     9.2 %
Copper     0.1 mcg     16 %
Fluoride     7.5 mcg     190 %
Zinc     2 mg     19 %
Cholesterol     240 mg     0.7 %
Sodium     740 mg     49 %
Selenium     41 mcg     74 %
Manganese     0.4 mg     5.8 %
Potassium     340 mg     7.2 %
Iron     3.5 mg     43 %