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Spring Onion Tartlets

1-15 ounce container ricotta cheese (non-fat or low-fat is fine)
2 eggs
1/4 Cup finely sliced green onions
1/4 Cup Parmesan cheese
pinch of salt


Preheat oven to 300 degrees. Mix all the ingredients in medium mixing bowl to combine. Spray a non-stick muffin pan with cooking spray or grease the cups thoroughly. Dollop one large tablespoon of the mixture into each cup.

Bake for 20 minutes or until lightly golden in color and beginning to get firm in the center. Let cool on a rack, run a butter knife around each tartlet and then flip the pan over to remove them. Serve warm or cold over a Spring mix salad with French bread toasts.

Amy Sherman is a writer, recipe developer, and restaurant reviewer in San Francisco. She is the editor of Cooking with Amy, a food blog, and recently wrote WinePassport:Portugal.

Visit Amy Sherman's website Cooking with Amy.


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