Diabetic-Friendly Italian Tortilla Bake Recipe
Italian cuisine · 1020 calories
About this recipe
A wholesome and satisfying vegetarian dinner featuring spinach, ricotta, and a flavorful tomato sauce, all baked to perfection in whole wheat tortillas. This diabetic-friendly recipe is perfect for solution seekers looking for a balanced and delicious meal.
Ingredients
- 1 pack (500 g) Milky Mist Shredded Mozzarella Pizza Cheese
- 200 g Brik Oven Whey Ricotta Cheese (Freshly Made)
- 10 pcs Hen Fruit -10 Jumbo Size Antibiotic Free Speciality Eggs
- 100 g Old Hill Parmesan Cheese
- 200 g Hydroponic Sweet Bell Pepper (Cocktail)
- 200 g Hommade Tomato Puree
- 16 g Orika Oregano
- 250 g Spinach - Chopped
Instructions
- 1. Preheat your oven to 375°F (190°C) and lightly grease a 13 x 9-inch baking dish.
- 2. In a large mixing bowl, combine 1 cup shredded mozzarella cheese, 1 package of fresh spinach (chopped), 1 cup of bell pepper (diced), 1 cup ricotta cheese, and 1 large egg. Mix until well blended.
- 3. Place 1/2 cup of the spinach and ricotta mixture down the center of each of the 8 whole wheat tortillas. Roll each tortilla tightly and place them seam-side down in the prepared baking dish.
- 4. In a separate bowl, mix 1 can of no-sugar-added Italian-style stewed tomatoes, 1 can of tomato puree, and 1 teaspoon of dried oregano. Spoon this tomato mixture evenly over the filled tortillas.
- 5. Sprinkle the remaining 1 cup of shredded mozzarella cheese and 1/4 cup of grated Parmesan cheese over the top of the tortillas.
- 6. Bake in the preheated oven for 30 minutes, or until the cheese is melted and bubbly. Serve warm and enjoy!