Ricotta and Vegetable Breads
35 min · 4 servings · 325 kcal/serving
Ricotta and Vegetable Breads – at a glance
Ricotta and Vegetable Breads is a high-protein Fitaily recipe for 4 servings (dinner). You can make it in about 35 minutes. One serving has about 325 kcal, 15.9 g protein, 28.5 g carbs, 16.6 g fat.
Homemade pan-fried bread rolls stuffed with creamy ricotta, cottage cheese, and sautéed vegetables with ham.
Nutrition per serving
| Calories | 325 kcal |
|---|---|
| Protein | 15.9 g |
| Carbs | 28.5 g |
| Fat | 16.6 g |
We calculate macros from the ingredients and the Fitaily product database. These are estimates — manufacturer labels and serving sizes may differ. This is not individual dietary advice.
Which diet is this recipe for?
Fitaily tags: wegetariański, wysokobiałkowy. Meal: kolacja. Tags come from the recipe author, not from a lab.
Possible allergens
Based on ingredient names, these may appear: mleko. This is automatic word matching, not an allergen certificate.
Ingredient substitutions
- Dairy can often be replaced with a plant-based drink or coconut yogurt; taste and macros will change slightly.
Storage and reheating
General tip: chill servings within 2 hours and keep in an airtight container in the fridge for 2–3 days. Reheat until steaming hot. Nutrition values refer to a freshly prepared serving.
Ingredients
- 150 g Bieluch cream cheese
- 120 g wheat flour
- 3 g salt
- 3 g baking powder
- 5 g parsley
- 150 g ricotta
- 50 g cottage cheese
- 20 g plain yogurt
- 40 g ham
- 50 g zucchini
- 20 g spinach
- 100 g cherry tomatoes
- 15 g sunflower
- 15 ml olive oil
Preparation
- Knead the dough ingredients (butter, flour, salt, baking powder, parsley) until combined. Set the dough aside while you prepare the filling.
- Dice the ham, zucchini, spinach, and cherry tomatoes, then sauté them in a skillet with a little olive oil.
- In a bowl, mix together the ricotta, cottage cheese, yogurt, sautéed vegetables with ham, chopped chives, and sunflower seeds. Season with salt, pepper, lemon juice, and, if desired, chili flakes.
- Divide the dough into 4 parts, roll them out on a lightly floured surface, fill with the stuffing, pinch the edges together, and gently flatten.
- Fry over low heat on both sides, covered, until the bread slices are golden brown. If necessary, you can lightly drizzle them with olive oil while frying.
Frequently asked questions
How many calories and protein are in one serving of Ricotta and Vegetable Breads?
One serving has about 325 kcal, 15.9 g protein, 28.5 g carbs, 16.6 g fat. The calculation comes from the Fitaily ingredient database and is approximate.
Is Ricotta and Vegetable Breads vegetarian?
The recipe is tagged vegetarian. It is not automatically vegan if dairy or eggs appear.
How to add more protein to Ricotta and Vegetable Breads?
One serving has about 15.9 g protein. You can add lean dairy, tofu, high-protein dairy or a bigger portion of meat/fish — remember calories will go up too.
Is Ricotta and Vegetable Breads good for meal prep?
General tip: chill servings within 2 hours and keep in an airtight container in the fridge for 2–3 days. Reheat until steaming hot. Nutrition values refer to a freshly prepared serving.