Baked Spinach and Ricotta Eggs
From Haylie Duff, Real Girl's Kitchen [1]
Ingredients
- A cast iron skillet (needs to be safe for oven . . . )
3 eggs
1 (8-ounce) container of ricotta cheese
Splash of half and half
1 lemon
2 big handfuls spinach
1 big handful arugula
1 handful cherry tomatoes
1 handful sliced mushrooms
2 tablespoons fresh grated parmesan cheese
2 sprigs fresh thyme
Spices: chunky sea salt, black pepper, paprika, and red pepper flakes
Directions
- Preheat oven to 400°F.
- In the skillet or oven-safe baking dish, layer ingredients: ricotta with a splash of cream, then greens, then scatter mushrooms and tomatoes. Crack the eggs over the top, and season!
- Bake till eggs are done to your liking!
Information
- Category
- Eggs, Breakfast/Brunch
- Cuisine
- North American
- Yield
- 1-2 servings