Eggy bread with tomatoes & ricotta
6
Points®
Total time: 15 min • Prep: 5 min • Cook: 10 min • Serves: 4 • Difficulty: Easy
Ingredients
Egg, whole, raw
4 medium, raw
Skimmed Milk
4 tablespoon(s)
Wholemeal bread, sliced
4 slice(s), medium
Calorie controlled cooking spray
4 spray(s)
Cherry Tomatoes
400 g
Ricotta Cheese
250 g
Instructions
1
Lightly beat the eggs and milk together then season with black pepper. Put the bread in a shallow dish, just large enough to contain them in one layer. Pour over the egg mixture, then turn the bread several times until well coated.
2
Heat a large nonstick frying pan over a medium heat and mist with cooking spray. Working in batches, fry the bread for 2-3 minutes each side until golden. Cut each slice in half, then set aside and keep warm.
3
Add the tomatoes to the pan for 2-3 minutes until the skins start to burst. Serve the bread with the ricotta and tomatoes.
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