Crustless Tomato Ricotta Pie

15 ozs part skim ricotta

4 large eggs

1/4 cup Romano cheese

1/2 tsp salt ... 1/8 tsp pepper

1/4 cup low fat milk

1 tbs cornstarch

1/2 cup fresh basil chopped

1/2 cup fresh mint chopped

4 large tomatoes thinly sliced

whisk ricotta, eggs, salt and pepper and romano cheese.  Stir milk and cornstarch till smooth.   Whisk into cheese mixture.  Stir in basil and mint.  Pour into 10 inch oven proof skillet (I used pie pan). Place sliced tomatoes on top overlapping so a thick topping.  Bake for 35 to 45 minutes till slightly brown.  Serves 6.  190 calories, 10 fat, 165 cholesterol, 380 sodium, 15 protein, 10 carbs per serving.  Next time I am going to,use dried basil for more flavor.

excuse any typos.  This iPad won't make corrections easily.

Exactly what I was looking for today!  Thanks for posting.

Add lots of basil and mint for flavor.  I made it for me and my husband ate 3/4 of it.  I got one slice.  No leftovers for me.  It is so easy.

I can't wait to make this!!!  Thanks!!

Sounds good!!