This light summer savory pie that I propose is very easy and without briseé or puff pastry crust to weigh it down.

It can be done in a pan (without turning it upside down like an omelette but cooking it with a lid) or in the oven and it still works. Here is the recipe with ingredients, calories and macronutrients!

The calories per serving are less than half of a regular quiche.

SUMMER SALT CAKE: LIGHT RECIPE!

• 250 gr of lean cow’s milk ricotta (max 150 calories per 100 gr, for example Vallelata)
• a tablespoon of grated pecorino or parmesan
• one egg + 100 gr of egg whites (or two egg whites)
• 100 gr of very thinly sliced ​​potato + 1/2 copper onion
• 60 grams of coarsely chopped rocket
• 100 gr of cherry or cherry tomatoes
• a spoonful of breadcrumbs
• 1 teaspoon of oil for the pan or pan
• salt, pepper to taste
  
  In a bowl, mix the ricotta with the egg and egg white, salt, pepper and parmesan. Add the coarsely chopped rocket and mix well. For the rest of the preparation you can choose one of the two options.

• Cooking light savory pie in a pan (for those skilled in the kitchen)
  

  In a pan put the oil, a pinch of salt, the onion and the potato cut very very thin (help yourself with a mandolin or be careful with the knife, the slices must be transparent).
  Cook with the lid on over low heat for a few minutes, then uncover the pan, pour the ricotta mixture over the potato and onion mixture, cover again and cook your light savory pie for about half an hour with the lid on, over medium heat. low. Discover again, add the cherry tomatoes over the entire surface, another pinch of salt and the breadcrumbs. Cover with the lid and finish cooking for another 10 minutes.
  Allow to cool for at least 40 minutes or an hour before serving the pie in quarters.

• Cooking the light savory pie in the oven (simpler procedure).
  

  Oil the pan with oil, add a pinch of salt, the onion and potato slices, and pour the mixture directly over it. Bake in the oven for 30 minutes at 180 °, remove from the oven, add the cherry tomatoes and the breadcrumbs and finish cooking for another good 10 minutes. If you want, you can operate the grill for a few seconds. Allow to cool for at least 40 minutes or an hour before serving the pie in quarters.

Servings: 4 slices
Calories per slice: 200.
Fats 11 gr, carbohydrates 14 gr, proteins 11 gr.
If you want, you can even eat half of it per meal (in this case the calories are 400 and the macros should be doubled). Serve the cake with a simple lettuce salad.