INGREDIENTS
1
Brown onion, large
240 g
Cherry truss tomatoes
2 tbsp
Chives, fresh
2 tbsp
Continental parsley, fresh
2
Garlic cloves
300 g
Sweet potato
250 g
Zucchini
2
Egg whites
4
Eggs
40 g
Plain flour
2 tsp
Olive oil
125 g
Ricotta, reduced-fat fresh