4 roma
(plum) tomatoes, cut in half
1 tbsp
olive oil
1 tbsp
balsamic vinegar
1 tsp
sugar
1 tbsp
chopped oregano
310g low
fat ricotta cheese
4 tbsp
chopped herbs (oregano, sage, rosemary, parsley)
185g self
raising flour
3 tbsp
freshly grated Parmesan cheese
3 tbsp
grated low fat Cheddar cheese
3 large
spring onions, scallions - finely chopped
1 egg
250ml low
fat milk
2 egg
whites
oregano
sprigs, to garnish |