Crustless tomato ricotta pie

By duckieq

Ingredients

• 15 oz part skim ricotta
• 4 large eggs
• 1/4 grated pecorino romano cheese
• 1/2 tsp salt
• 1/8 tsp pepper
• 1/4 1% milk
• 1 t cornstarch
• 1/2 c chopped fresh basil
• 1/2 c chopped fresh mint
• 3 md tomatoes thinnly sliced

Preparation

Step 1

1) preheat to 375. in large bowl, whisk eggs, ricotta , cheese , salt and pepper til blended.

2) in measuring cup, stir milk and corn starch til smooth; whisk into cheese mixture. stir in basil and mint.

3) pour into nonstick skillet with oven safe handle. arrange tomatoes on top, overlapping if necessary.. bake 35-40 minutes til lightly browned, set around edge with center puffed up.. stand 5 minutes before serving