Cheese and Onion Waffles with Herbed Ricotta and Roasted Tomato

By jjadin

Awesome!

Ingredients

• 4 plum tomatoes, cut in half
• 1 tbsp olive oil
• 1 tbsp balsamic vinegar
• 1 tsp sugar
• 1 tbsp chopped oregano
• 1 1/4 cups low-fat ricotta cheese
• 4 tbsp chopped herbs (oregano, sage, rosemary, parsley)
• 1 1/2 cups self-raising flour
• 3 tbsp freshly grated Parmesan cheese
• 3 tbsp grated low-fat Cheddar cheese
• 3 large spring onions (scallions), finely chopped
• 1 egg
• 1 cup low-fat milk
• 2 egg whites
• fresh oregano sprigs, to garnish

Details

Servings 4

Preparation

Step 1

Preheat the oven to 160°C. Lightly grease an oven tray. Place the tomato halves on the tray and drizzle the cut surface with olive oil and balsamic vinegar. Sprinkle with the sugar, oregano and salt. Bake until very soft.

Place the ricotta in a bowl and fold in the chopped herbs. Season to taste. Divide the herbed ricotta into four portions and refrigerate.

Place the flour, Parmesan, Cheddar, spring onion, whole egg and milk in a bowl. Season with salt and black pepper then mix well. Whisk the egg whites until soft peaks form and gently fold into the cheese and egg mixture. Preheat a waffle iron and brush lightly with olive oil. Pour in 80 ml waffle batter and cook until golden on both sides. To serve, top the waffles with the tomato halves and ricotta. Garnish with a sprig of fresh oregano.