Ricotta and Spinach Egg Bake
Ricotta and Spinach Egg Bake is an easy, protein-packed meal that's perfect for breakfast or dinner. Baked in individual ramekins, this healthy vegetarian dish goes from oven to table in just 15 minutes.
- butter for greasing the ramekin
- 1/4 cup ricotta cheese
- 1/2 cup roughly chopped spinach
- 1/2 tsp dried thyme
- 1/2 tsp lemon zest optional
- 1 Tbsp olive oil
- 2 eggs
- salt and pepper
- 2 slices bread for serving
Preheat your oven to 375°F / 195°C
Butter a ramekin or small baking dish.
In a small bowl, mix together ricotta, spinach, thyme, lemon zest, olive oil, and a bit of salt and pepper.
Place the ricotta mixture into the prepared ramekin, and create two small wells for the eggs.
Crack 2 eggs into the ramekins, drizzle with a touch of olive oil, and place in the oven.
Bake for 12-15 minutes, until whites are set but yolks are still a bit runny.
Remove from the oven and serve hot with buttered toast.
- Nutrition values are an estimate only.
Calories: 361kcal | Carbohydrates: 3g | Protein: 18g | Fat: 30g | Saturated Fat: 9g | Cholesterol: 358mg | Sodium: 189mg | Potassium: 269mg | Vitamin A: 2155IU | Vitamin C: 5.5mg | Calcium: 191mg | Iron: 2.8mg