So I pinned a recipe for baking an egg into half an avocado, something along the lines of this:
Yeah, no idea how they managed to get the egg white to stay ON the egg. Maybe my pit hole wasn’t big enough, but it all just slid right off onto the cookie sheet. Lame.
Not that it wasn’t good, but it wasn’t what I expected. It was just kind of fine. So I didn’t want to make a second one, which meant I had an empty avocado half just chilling in the fridge. So I did the following.
And it was delicious. (The stats look high for what it is, but really, it’s a great post-run snack…high in protein and fiber!)
Baked Stuffed Avocado
Serving Size: 1/2 avocado
Fat: 19.3 g
Carbs: 21.8 g
Fiber: 9.4 g
Protein: 13.2 g
1/2 avocado, pitted
1/3 C fat free ricotta cheese
1/8 C parmesan cheese
1 tsp pesto (more to taste if you need)
1 tsp minced garlic
Red pepper flakes
Salt & Pepper
Goat Cheese (opt)
Preheat oven to 425 degrees.
Mix all ingredients except the goat cheese in a small bowl. Fill the avocado.
Put on a cookie sheet and bake for about 15-20 minutes. Sprinkle with goat cheese and serve.
*All of the ingredients are really to taste, you don’t have to follow it exactly. And ricotta is so versatile, I imagine you could do a lot of different things with this…Mexican (corn, red pepper flakes, olives, mexi cheese) or Greek (kalamata olives, artichoke hearts, red peppers/tomatoes, garlic, feta)…I feel like the possibilities are ENDLESS. Yesssss. Do work, folks. Let me know if you come up with any kick ass combos you want to share!!