Lemon-ricotta pancakes with warm blueberries
Tender ricotta pancakes with warm blueberries and the fragrance of fresh lemon.
About 25 min · 415 kcal · 22 g protein per serving
Vegetarian
Baked ricotta with roasted tomatoes and thyme on rye
Ricotta baked until just set, with tomatoes roasted alongside it.
By The foodose editorial team. Nutrition calculated from USDA FoodData Central. Checked on paper on 21 September 2026; not yet cooked in a test kitchen or photographed, so the times and yield are estimates. How we develop our recipes
What still needs a real kitchen
- Confirm ricotta sets in 20 to 25 minutes at 190°C in a small dish
- Photograph the finished dishes
- Time
- About 35 min
- estimated
- Serves
- 2
- see below
- Energy
- 390 kcal
- per serving
- Protein
- 22 g
- per serving
Ingredients for 2 servings
Check off ingredients as you go.
Contains eggs, gluten, milk. Check the labels on packaged ingredients:
- rye bread. Most rye bread also contains wheat; check the label.
Cooking steps
Heat the oven to 190°C / 375°F (170°C fan).
Beat the ricotta with the egg and half the thyme leaves until smooth, then divide between two small ovenproof dishes.
Halve the tomatoes, toss them with the oil and the remaining thyme, and spread them cut side up on a small tray.
Bake both for 20 to 25 minutes, until the tomatoes have slumped and the ricotta is set at the centre with only the faintest wobble.
Cooked when: 71°C / 160°F in the centre. A food thermometer is the reliable way to tell.
Toast the rye bread and serve the tomatoes and their juices alongside the baked ricotta.
The useful detail
Take the ricotta out while the centre still has the faintest wobble. Baked past that point the curds tighten, the texture turns grainy and liquid pools in the dish.
Make it work for you
One serving is One dish of baked ricotta with half the tomatoes and a slice of toast. You can switch to a smaller portion in the ingredients above; it is three quarters of this, and it contains correspondingly less energy and protein. It is an option, not a goal.
Cottage cheese instead of ricotta
Wetter and more savoury. Blend it smooth first, and it carries slightly less protein.
Per serving: about 50 kcal less, about the same protein, about 5 g less fat.
Sourdough instead of rye
Lighter and less sour beside the tomatoes.
Per serving: about 5 kcal more, about 1 g more protein, about the same fat.
Dried oregano instead of thyme
More resinous and much stronger. Use a quarter as much.
Per serving: about the same energy, about the same protein, about the same fat.
Estimated nutrition
Per standard serving, calculated from the ingredients above. Nutrition changes with substitutions, brands and how much oil stays in the pan.
A hot breakfast where the protein comes from a soft cheese rather than meat or a shake, with the tomatoes doing the work of a sauce.
| Energy | 390 kcal |
|---|---|
| Protein | 22 g |
| Fat | 19 g |
| of which saturates | 8 g |
| Carbohydrate | 33 g |
| of which sugars | 6 g |
| Fibre | 4 g |
| Sodium | 440 mg |
Show calculation notes
Each ingredient’s weight is multiplied by its USDA FoodData Central values per 100 g. The whole recipe is added up and divided by 2. Raw weights are used for meat, fish and vegetables; beans and lentils are drained weights. All of the oil is counted as eaten. Added salt is not included; sodium from stock, bread, cheese and tinned food is.
| Ingredient | Weight used | Source | Energy | Protein |
|---|---|---|---|---|
| ricotta | 250 g | FDC 171248Cheese, ricotta, part skim milk | 345 kcal | 28.5 g |
| eggs | 50 g | FDC 171287Egg, whole, raw, fresh | 72 kcal | 6.3 g |
| fresh thyme leaves | 1 g | FDC 173470Thyme, freshA teaspoon of thyme leaves weighs 0.8 g, under 1 kcal on FoodData Central 173470. That record has no sugars value, so the leaves are listed here rather than counted, which keeps the recipe's sugars calculable. | · | · |
| tomatoes | 250 g | FDC 170457Tomatoes, red, ripe, raw, year round average | 45 kcal | 2.2 g |
| olive oil | 9 g | FDC 171413Oil, olive, salad or cooking | 80 kcal | 0.0 g |
| rye bread | 90 g | FDC 172684Bread, rye | 233 kcal | 7.7 g |
| Whole recipe | Divided by 2 | 775 kcal | 44.6 g |
Per serving the energy is rounded to the nearest 5 kcal, grams to the nearest whole gram and sodium to the nearest 10 mg. Ingredients marked “Not calculated” are excluded and could add at most 1 kcal to the whole recipe. Calculation method 1.0, September 2026. How the calculation works.
Storage and reheating
- In the fridge
- Cool, cover and refrigerate within 2 hours of cooking. Eat within 3 to 4 days. The baked ricotta firms up completely once cold and is good eaten that way.
- In the freezer
- Freezing keeps food safe indefinitely; the texture is best if it is eaten sooner rather than later.
- Reheating
- Reheat until it reaches 74°C / 165°F, steaming hot throughout.
Checked against US Food and Drug Administration, Refrigerator and Freezer Storage Chart, USDA Food Safety and Inspection Service, Leftovers and Food Safety, FoodSafety.gov, Safe Minimum Internal Temperatures and FoodSafety.gov, Cold Food Storage Chart. UK guidance from the Food Standards Agency is shorter, at two days for most leftovers.
Try another recipe
Vanilla skyr with roasted pear and cardamom oats
Cool vanilla skyr, tender pear and a small scattering of fragrant oats.
About 35 min · 300 kcal · 22 g protein per serving
Vegetarian