Recipe adapted to the keto diet, rich in proteins and in fibers.
Ricotta – 28.7%
Grated courgettes – 23%
Whole eggs – 20%
Cooked tuna – 16%
Lupin flour (FARILUP 500) – 10.5%
Olive oil – 1.5%
Salt – 0.2%
Pepper – 0.1%
Leave the grated courgettes to drain for 1 hour.
Mix the eggs with the ricotta.
Add the mix and the olive oil.
Crumble the tuna and add to the mixture with the courgette.
Pour the mixture into a greased baking tin.
Bake for 45 minutes at 180°C.
List of ingredients
Ricotta (Pasteurised whey, Acidity regulators: Lactic acid, Citric acid), Courgettes, Whole eggs, Cooked tuna (Tuna, Water, Salt), Lupin flour, Olive oil, Salt, Pepper.
Allergens: Dairy, Eggs, Fish, Lupin.