Original:
1/2 c Green onions; thinly sliced
6 Slices bacon; diced
1 Large onion; vidalia chpd
1 Clove garlic; minced
1 15 oz container light
Ricotta cheese
1/2 c Half and half
2 tb Flour
1/2 ts Salt
1/4 ts Cayenne pepper
2 Eggs
Modified:
1/4 c Parsley; chopped
6 Slices bacon; diced
1 Large onion; chopped
1 Clove garlic; minced
8 oz Light [7%] Ricotta cheese
8 oz Non-fat sour cream
1/2 c 2% Milk
3 tb Flour
1/2 ts Salt
1/4 ts Cayenne pepper
1 Egg
1 Egg white
In 10″ skillet, cook bacon until crisp, remove to paper towels and
drain. Cook onions and garlic in bacon drippings until tender…
discard drippings and drain vegetables in strainer.
Combine cheese, half-and-half, flour, salt and pepper; blend until
smooth. Add eggs, one at a time….blend until smooth.
Reserving 3 tbsp. of bacon for garnish, stir remaining bacon and
cooked vegetables into cheese mixture.
Lightly grease sides of an 8 or 9″ springform pan, pour batter into
pan. Bake at 350F 40 mins or until center is just set.
Remove to wire cooling rack….cool to room temp. Garnish with
reserved bacon, serve with assorted crackers. Yield: 10 Servings.
Yields
10 Servings
