Low-Carb Tomato Casserole

Ingredients

• 3 spring onions
• 2 Garlic cloves
• 4 tsp olive oil
• 200 g ricotta (30% fat)
• 125 g cream cheese (13% fat)
• 3 eggs
• Salt
• Pepper
• 15 g almond flour (1 tbsp)
• a splash of Tabasco
• 4 Basil stems
• 100 g peas (frozen)
• 160 g cherry tomatoes

Instructions

1. 1.

   Clean and wash the spring onions, cut into 1 cm pieces. Peel the garlic and slice it thinly. Sauté both in 3 tsp oil over medium heat for 2 minutes. Remove and let cool.

2. 2.

   Meanwhile, mix ricotta, cream cheese, eggs, salt, pepper, almond flour, and a splash of Tabasco.

3. 3.

   Wash basil, pat dry, strip leaves, remove stems, and chop half the leaves. Mix chopped basil with peas, onions, and garlic into the cheese mixture.

4. 4.

   Lightly oil a 20 cm round baking dish with remaining oil.

5. 5.

   Pour the ricotta mixture into the dish.

6. 6.

   Wash cherry tomatoes, dry them, and add to the mixture. Bake in a preheated oven at 200°C on the middle rack for 25–30 minutes (convection not recommended; gas: level 3).

7. 7.

   Let the casserole rest for 2–3 minutes before serving. Sprinkle with remaining basil leaves and serve.