Eggy bread with tomatoes and ricotta
- Total Time
Egg, whole, raw4 medium, raw
Skimmed Milk4 tablespoons
WW Thick Sliced Wholemeal Bread4 slice(s)
Calorie controlled cooking spray4 spray(s)
Cherry Tomatoes250 g
Ricotta Cheese250 g
- 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.
- 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.
- Add the tomatoes to the pan for 2-3 minutes until the skins start to burst. Serve the bread with the ricotta and tomatoes.