31 March, 2019
Broccoli and Feta Tortas
Broccoli and Feta Tortas
Makes: 12
Ingredients:
- 6 eggs
- 1 cup smooth ricotta
- 200g danish feta, roughly crumbled
- 200g broccoli stem, grated
- 1 small onion, finely diced
- 1/2 celery stalk, finely diced
- 1/2 cup grated Parmesan
- 1/2 cup grated mozzarella cheese
- 2 garlic cloves, crushed
Method:
- Preheat the oven to 180 degrees Celsius and prepare 12 silicon muffin cups but lightly spraying
- Place the eggs and ricotta in a large mixing bowl and whisk until thick and creamy like a custard
- Add in the remaining ingredients and stir through until well combined
- Spoon the mixture evenly between the 12 muffin cups
- Bake for 35 minutes or until golden and cooked through, they will be cooked through when firm on the edges with a gently wobble in the middle
- Remove and allow to cool in the trays for 10 minutes before removed to cool on a wire rack completely.
Nutritional Value per Tortas:
- Calories: 175
- Total fat: 7g
- Total carbohydrates: 2.7g
- Sugar: 0.5g
- Protein: 11.7g
Recipe Notes:
- Store in an air tight container in the fridge for a maximum of 3 days
- This recipe is freezer friendly to be consumed within 6 months.
Disclaimer: C4K Kitchen does not hold any responsibility for the consumer using this recipe including the storage guidelines and time frames recommended in the recipe notes. The consumer holds all responsibilities to ensure that food hygiene and safety standards are adhered to.