Heat olive oil in a pan and sauté peppers for five minutes.
Add spring onions and cook for a minute. Season well.
Mix ricotta, chilli flakes and herbs.
Whisk egg whites until soft peaks form and gently fold into cheese mixture.
Pour half the mixture into a 24 cm diameter cake tin or an ovenproof dish coated with olive oil.
Top with half the mixture and repeat, ending with a layer of ricotta.
Drizzle with a little olive oil and bake in a preheated 180 °C oven for 20 minutes.
Flash grill to brown if desired.
Allow to cool, top with rocket and slice.
NUTRITION PER PORTION
Energy 1 316 kJ, Carbohydrates 11 g, Protein 22 g, Fat 19 g