Scallions, Tomatoes and Ricotta Pudding
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 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.)
salt and pepper to taste
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).