Scallions, Tomatoes and Ricotta Pudding

Do you ever get an urge for a particular food?  All week, I have wanted scallions, not just a few in a simple dish.  No, I wanted scallions, lots of them but what does one do with all those scallions?

I had a vision of eggs with these scallions so I knew that was going to be an ingredient.  Cheese, of course, has to be there.   I needed another taste and also another color and I thought either tomato or bell peppers.  Tomatoes won.

This is a recipe made as I went along.  I had called it a kugel in my  Monday menu.  It doesn't feel like a kugel even though kugel is pudding.  Pudding won.  I think, the most difficult part of this recipe was naming it and I certainly don't have anything creative.

To the ingredients:

1 cup chopped scallions
3/4 cup tomatoes, chopped
1 cup Ricotta cheese (I thought about using Farmer cheese since I have some in the refrigerator.)
2 eggs
1/2 cup milk
salt and pepper to taste
Spray oil

Method:

Spray a large skillet or use 1 tablespoon olive oil.  If you keep mixing it,  you can get away with the spray.  My goal is to cut down on fat.

Put scallions in pan and cook for 3-5 minutes, stirring occasionally.  Add tomatoes and cook for another minute until they are heated.

While the scallions are cooking, in a medium bowl, mix cheese, milk, eggs and seasoning.

Add scallions and tomatoes to cheese mixture and mix together.

Spray a one quart baking dish.  Pour scallion/cheese mixture into dish.

Bake at 350 degrees for 25 - 40 minutes.  I increase heat to 400 for the last 5 minutes to make sure it browned on top.

I think this would be even better with more vegetables.  (zucchini, bell peppers, potatoes, onions, broccoli).
 
Linked to Foodie Friday
Fat Camp Friday, 
Little Brick Ranch
 Fun With Food Friday


Comments

  1. yummychunkletJune 17, 2011 at 10:31 AM

    I'll have to give this a try. My experience with savory quiche-like dishes isn't the best, but I'm always willing to try it again!

    ReplyDelete
  2. AmyJune 17, 2011 at 9:41 PM

    Yum! These look delicious and satisfying. I love scallions and must try these soon! thanks for sharing.

    I'm hosting a cookbook giveaway on my blog (On A Stick). Please stop by to enter if you're interested.

    Amy
    http://utry.it

    ReplyDelete
  3. Rambling TartJune 17, 2011 at 10:16 PM

    This sounds so deliciously savory, Chaya. :-) I don't have ricotta on hand, but I do have quark. I think that would work well too. :-)

    ReplyDelete
  4. LeslieJune 18, 2011 at 1:56 AM

    Brilliant! I never would have thought of preparing scallions this way.

    ReplyDelete
  5. Amanda-The Sweet DetailsJune 20, 2011 at 11:19 AM

    Yum! This looks great! Thanks for linking up to Savory Sunday!!

    ReplyDelete
  6. MiriamJune 20, 2011 at 11:38 AM

    Now THIS looks completely delicious!!! Miriam@Meatless Meals For Meat Eaters

    ReplyDelete

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