Tomato and Cheese Pie

Tomato and Cheese Pie

6 servings
About 190 calories
15 grams of protein

1 container 15 ounces part-skim ricotta cheese
4 large eggs
1/4 cup Parmesan cheese
1/8 tsp pepper
1/4 cup skim milk
1 tbsp corn starch
1 cup packed fresh basil leaves rinsed, patted dry and chopped
1 pound ripe tomatoes thinly sliced

Pre heat oven to 375

In a bowl combine ricotta, eggs, Parmesan and pepper with a wire whisk

In a separate bowl stir milk and corn starch until smooth, whisk into cheese and egg mixture, stir in basil

Pour mixture into a sprayed 9 inch pie plate, arrange tomatoes on top overlapping, sprinkle tomatoes with additional pepper

bake 30-35 minutes or until edges are lightly browned and center is set