Baked Ricotta

Served warm or cold it makes an excellent savoury breakfast, a brilliant snack, or add some salad or baked vegetables and you have the perfect low-starch, low-kilojoule, high-protein lunch or dinner. Poifect.



  • 2 cups or 500g ricotta
  • 1 egg
  • 2 tablespoons grated parmesan
  • 1 teaspoons fresh thyme leaves
  • 1/2 teaspoon chilli flakes
  • 1/2 teaspoon cumin seeds


  • 1 tablespoon grated parmesan
  • 1 teaspoon fresh thyme leaves
  • 1/2 teaspoon cumin seeds


  1. Preheat oven to 180C
  2. With a spoon, mix ricotta, egg, parmesan, thyme leaves, chilli flakes and cumin seeds together.
  3. Place in a baking dish (or small ramekins). Scatter the remaining parmesan, thyme leaves and cumin seeds on top.
  4. Bake for 25 minutes or until golden.

Serve warm or cold.