RICOTTA CHEESE TORTA

Ricotta Cheese Torta image

Yield Makes 1 7-inch torta; serves 4

Number Of Ingredients 10

Vegetable oil cooking spray
2 to 3 tablespoons fine bread crumbs, preferably homemade
3 large eggs
1/4 cup chopped fresh flat-leaf parsley
1 tablespoon chopped fresh marjoram
1 tablespoon chopped fresh mint
2 teaspoons finely grated lemon zest
2 pounds part-skim ricotta, drained
3/4 teaspoon coarse salt
Freshly ground pepper

Steps:

Preheat the oven to 400°F, with a rack in the center. Lightly coat a 7-inch round springform pan with cooking spray. Sprinkle with the bread crumbs, coating evenly.
In a medium bowl, whisk together the eggs, parsley, marjoram, mint, and zest. Add the ricotta and salt; season with pepper. Stir to combine. Pour into the prepared pan.
Bake until the top is deep golden brown and firm to the touch, about 1 hour.
Place the pan on a plate to catch the juices. Let stand until the torta pulls away from the sides, about 10 minutes. Remove from the pan; serve warm or at room temperature.
FIT TO EAT RECIPE
(Per serving)
Calories: 369
Fat: 21g
Cholesterol: 211mg
Carbohydrate: 14g
Sodium: 697mg
Protein: 30g
Fiber: 0g