Monday, July 29, 2013

Spinach, Tomato & Ricotta Bake: Brown Bag Series #14

In my Brown Bag this week: Spinach, Tomato & Ricotta Bake

A few things I like about this dish:

1. It works for breakfast, lunch or dinner...up to you.
2. It's a bunch of my favorite things mixed together.
3. It's super easy to make.
4. It's loaded with good for your vegetables.
5. It's delicious!

Spinach, Tomato & Ricotta Bake

5 cups spinach
2 tsp olive oil
1 garlic clove, minced
1/2 tsp ground nutmeg
1 cup ricotta cheese
4 large eggs
4 Tbsp grated Parmesan cheese
2 cups ripe tomatoes, diced

Preheat the oven to 400F.

Heat oil in a large skillet, over medium high heat. Add the spinach and sauté for a few minutes, stirring every now and then, until the spinach is wilted and tender. Add the garlic and cook for another minute. Drain any excess liquid, if necessary.

Mix ricotta, eggs and half the Parmesan until combined, then stir in the spinach. Season with salt and pepper. Spread the mixture into a prepared 9in glass baking dish. Scatter tomatoes over top and sprinkle with remaining Parmesan.

Bake in a preheated oven for 20 minutes, until the dish is set and golden brown on top.  Let cool on wire rack at least 10 mins before serving.

No comments:

Post a Comment