Spinach and Ricotta Egg Bake
Serves: 10 pieces
  • 2 Tablespoons butter or oil
  • 1 small onion, minced (about ½ cup)
  • 3 cups baby spinach leaves (packed), roughly chopped
  • 8 eggs
  • 1 cup ricotta or feta
  • ½ cup milk
  • 5 slices cooked bacon, crumbled (optional)
  • 1 teaspoon salt
  • fresh ground pepper
  • ½-1 cup grated parmesan or cheddar cheese
  • ½ cup grated Parmesan cheese
  1. Pre-heat oven to 350 degrees.
  2. If using, fry bacon in a frying pan to desired crispiness, Remove and let drain on a paper towel.
  3. In a large skillet, heat butter or oil over medium heat. Saute onions for 3 minutes or until tender. Add chopped spinach and saute 3 minutes longer. Remove from the heat and set aside.
  4. In a large bowl, beat the eggs, ricotta or feta, bacon bits (if using) salt and pepper until smooth. Stir in the spinach mixture. Pour into a greased 9 by 13 baking pan. Sprinkle with Parmesan or cheddar cheese.
  5. Bake, uncovered, at 350° for 25-30 minutes or until a knife inserted near the center comes out clean. Let sit for 8-10 minutes and cut into squares.
Recipe by Three Hungry Boys at https://www.threehungryboys.com/2020/04/12/spinach-and-ricotta-egg-bake/