Fluffy ricotta and olive-baked eggs

Fluffy ricotta and olive-baked eggs

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  • 2 shallots, finely chopped
  • 2 garlic cloves, crushed
  • 2 T olive oil
  • 40 g flour
  • 2 T Parmesan
  • 200 g ricotta, crumbled
  • 16 olives, halved
  • 4 free-range eggs, separated
  • sea salt and freshly ground black pepper

Cooking Instructions

Preheat the oven to 200°C. In a small saucepan over a medium to low heat, gently fry the shallot and garlic in the olive oil for 5 minutes or until softened and fragrant.

Stir in the flour, remove from the heat and add the Parmesan, ricotta, olives and egg yolks.

In another bowl, whisk the egg whites until stiff peaks form. Fold into the cheesy egg yolk mixture and season to taste.

Divide the mixture between four small greased bowls and bake for 15 minutes, or until golden. Serve hot.

Hannah Lewry Recipe by: Hannah Lewry
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Woolworths TASTE’s Food Editor is passionate about conjuring up fresh ideas for fast and easy dishes that taste as great as they look. Turn to her expertise for everything from time-saving mid-week food to lazy weekend meals. You’ll have a lot of fun in the kitchen while you’re about it.

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