1 pie crust or puff pastry rolled out and shaped into a pie plate
2 tbsp EVOO
5 slices bacon, chopped
2 cups Cookin’ Greens Athletes Mix
3 cloves garlic, peeled chopped
1 tsp red pepper flakes
4 extra large eggs
1 300g tub ricotta cheese
1 tsp each salt & pepper
2 tbsp parmesan cheese
Topping: 2 tbsp seasoned bread crumbs + 1 tbsp parmesan, mixed together and set aside.
In a large skillet heat oil on med. high heat. Add garlic and pepper flakes, cook until golden in colour.
Add the bacon and cook until browned but not crisp. Add the Cookin’ Greens, salt & pepper and stir, cooking for 5 minutes. Remove from burner and allow to cool to room temperature, while preparing other filling ingredients.
In a med. size bowl using a fork, blend eggs, ricotta and parmesan. Scrape this mixture into the pan with the greens and stir to mix together thoroughly. Taste for seasoning.
Pour this mixture into the prepared pie shell and sprinkle the topping over the filling evenly.
*At this point the pie can be frozen without cooking or filling can be make a day ahead and stored in refrigerator before pouring into unbaked pie shell*
Bake in a preheated 350F for 35-45 min until crust is golden and centre does not jiggle.
Allow to rest 5-10 min before cutting into wedges.
Serves 6-8 people.
Recipe sbmitted by Marisa Raponi – Tasty Delights