Eggy bread with tomatoes and ricotta

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Total Time:
15min
Prep:
5min
Cook:
10min
Serves:
4
Difficulty:
Easy
Ingredients
  • 4 medium, raw Egg, whole, raw
  • 4 tablespoons Skimmed Milk
  • 4 slice(s) Weight Watchers Thick Sliced Wholemeal Bread
  • 4 spray(s) Calorie controlled cooking spray
  • 250 g Cherry Tomatoes
  • 250 g Ricotta Cheese
Instructions

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.

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