Ingredients
1 cup whole-milk ricotta
4 large eggs
1 cup packed baby spinach
2 cloves garlic, minced
1 tablespoon olive oil
1 teaspoon lemon zest
1 teaspoon salt
1/2 teaspoon black pepper
1 tablespoon fresh oregano, chopped
1 tablespoon fresh thyme, chopped
Instructions
Preheat oven to 375°F (190°C)
Whisk ricotta, eggs, lemon zest, 1/2 teaspoon salt, and 1/4 teaspoon pepper until smooth
Heat olive oil in a 10-inch oven-safe skillet over medium heat
Sauté garlic 1 minute, then add spinach, oregano, and thyme
Cook 2-3 minutes until spinach wilts
Pour ricotta-egg mixture over spinach
Bake 15-18 minutes until golden and set
Let rest 5 minutes before serving
Notes
Use room-temperature eggs for even baking
Add 1/4 teaspoon red pepper flakes for heat
Substitute frozen spinach (thawed and drained) if fresh unavailable
Store leftovers in an airtight container up to 3 days
- Prep Time: 10
- Cook Time: 18
- Category: Mediterranean Mornings
- Method: Baking
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 serving
- Calories: 220
- Sugar: 2g
- Sodium: 900mg
- Fat: 18g
- Saturated Fat: 8g
- Carbohydrates: 7g
- Fiber: 2g
- Protein: 16g
- Cholesterol: 280mg