This meatless meal is a super fast and tasty way to feel better about eating. It's simple but very filling and is a hit with kids. They feel like they are getting breakfast for dinner and you're okay with that because it's packed with spinach.
Shelly made her own ricotta in this meal using this recipe. It's life changing and if you have an extra half hour and four ingredients on hand(milk, heavy cream, vinegar, and salt) it's worth your time. Enjoy!
Spinach and Ricotta Baked Eggs
2 cups of fresh spinach, chopped
Green onion, chopped
1 large roasted red pepper, chopped
1/2 cup ricotta cheese
1/4 shredded Parmesan cheese
Salt and pepper
1/4 cup milk
Crunchy Italian bread(optional)
1. Preheat oven to 400. Spray four small ramekins with the cooking spray. Set aside.
2. In a medium bowl, combine the spinach, onion, red pepper, ricotta cheese, Parmesan cheese, salt and pepper.
3. Divide the mixture between the ramekins(make sure the ramekins are on a baking sheet for easy transport in and out of the oven). Top each with a quarter of the milk.
4. Crack two eggs in each ramekin. Sprinkle with more salt and pepper, to taste. Bake about 20 minutes, until the egg whites are set and the mixture is bubbly. Enjoy with the crunchy bread!