Ricotta and Spinach Egg Bake
Baked eggs with spinach and ricotta are an easy, protein-packed meal that works for breakfast, brunch, or a light dinner. Baked in individual ramekins, these creamy, cheesy vegetarian eggs go from oven to table in about 15 minutes — simple, satisfying, and full of flavor.
Servings 1
Calories 361kcal
Ingredients
- butter for greasing the ramekin
- ¼ cup ricotta cheese
- ½ cup roughly chopped spinach
- ½ teaspoon dried thyme
- ½ teaspoon lemon zest optional
- 1 tablespoon olive oil
- 2 eggs
- salt and pepper
- 2 slices bread for serving
Instructions
- Preheat your oven to 375°F / 195°C
- Butter a ramekin or small baking dish.butter
- In a small bowl, mix together ricotta, spinach, thyme, lemon zest, olive oil, and a bit of salt and pepper.¼ cup ricotta cheese, ½ cup roughly chopped spinach, ½ teaspoon dried thyme, ½ teaspoon lemon zest, 1 tablespoon olive oil, 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.2 eggs
- 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.2 slices bread for serving
Notes
- Nutrition values are an estimate only.
Nutrition
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