Individual Ricotta and Egg Casseroles with Spinach and Tomato - 9.6g Carbs, 1.9g Fiber, 3.3g Sugars
From: America's Test Kitchen
Removing the excess moisture from the spinach is important here. We found that 7-ounce ramekins worked perfectly here, but 6-ounce or 8-ounce ramekins will also work. Be sure to fill the ramekins evenly so that they will all cook at the same rate.
Active Time: 15 Min
Total Time: 45 Min
Makes: 6
1 onion, chopped fine
2 Tbsp olive oil
1/2 tsp salt
4 garlic cloves, minced
12 oz (1 1/2 cups) whole-milk ricotta cheese
10 oz frozen chopped spinach, thawed and squeezed dry
4 oz fontina cheese, shredded (1 cup)
4 large eggs, lightly beaten
1/4 tsp pepper
2 plum tomatoes, cored, sliced 1/8 inch thick, and patted dry
Adjust oven rack to middle position and heat oven to 350 degrees. Grease six 7-ounce ramekins with baking spray with flour and arrange on rimmed baking sheet.
Cook onion, oil, and salt in 12-inch skillet over medium-high heat until softened, about 5 minutes. Stir in garlic and cook until fragrant, about 30 seconds. Transfer mixture to large bowl and stir in ricotta, spinach, fontina, eggs, and pepper until uniformly combined.
Divide mixture evenly among prepared ramekins and shingle tomatoes over top. Bake until filling is set, about 25 minutes. Let cool slightly before serving.
Nutrition From: www.caloriecount.about.com
Makes: 6
Servings: 6
Serving Size: 223 g
Nutrition per Serving: 270 Calories, 168 Calories from Fat, 18.6g Total Fat, 8.2g Saturated Fat, 163mg Cholesterol, 506mg Sodium, 9.6g Total Carbs, 1.9g Dietary Fiber, 3.3g Sugars, 17.6g Protein
Vitamin A 105% - Vitamin C 42% - Calcium 33% - Iron 14%
Nutrition Grade: B+
Good points:
High in calcium
High in selenium
Very high in vitamin A
Very high in vitamin B6
High in vitamin C
Bad points:
High in saturated fat
High in cholesterol
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